Habanero Jelly Shrimp Tacos

~ Yield: 12 Servings, Prep time: 35 Min, Cook time: 10 Min, Total time: 45 Min

Ingredients:

• 1/2 cup vegetable oil, or more, as needed

• 1 cup buttermilk

• 3/4 cup all-purpose flour

• 1/2 cup cornstarch

• 1 teaspoon lemon pepper

• 1 teaspoon garlic salt

• 3/4 teaspoon chipotle chili powder

• 1/2 teaspoon ground cayenne pepper

• 1/2 teaspoon onion powder

• 1/2 teaspoon dried marjoram

• 1/2 teaspoon dried cilantro

• 1/4 teaspoon oregano

• 1/2 teaspoon paprika

• 1 1/2 teaspoon cumin

• 1 large egg

• 1 tablespoon Habanero Jelly

• Kosher salt and freshly ground black pepper, to taste

• 1 1/2 pounds medium shrimp, peeled and deveined

• 1 cup Panko

• 12 6-inch corn tortillas

• 2 tablespoons chopped fresh cilantro leaves

FOR THE MARINADE

• 2 tablespoons Garlic Jelly

• 1 teaspoon coarse salt

• 1/4 cup olive oil

• 1 tablespoon fresh lime juice

• 1/4 c. Habanero Jelly, slightly melted

FOR THE SLAW

• 2 cups shredded red cabbage

• 1 cup shredded green cabbage

• 1 tablespoon extra virgin olive oil

• 1 tablespoon white wine vinegar

• 1 teaspoon honey

• salt and pepper

FOR THE AVOCADO CORN MIXTURE

• 1/2 cup corn

• 2 avocados, diced

• 1/2 medium cucumber, diced

• 1/2 medium tomato, diced

• 1 green onion, chopped

• juice from 1/2 a medium lime

• salt and pepper

FOR THE CILANTRO LIME CREAM

• 1/2 cup sour cream

• 2 tablespoons ranch dressing

• 2 tablespoons chopped fresh cilantro

• juice of 1 lime

• 1/2 teaspoon honey

• 1/4 teaspoon smoked paprika

• 1 medium avocado, seed removed and flesh scooped out

• 1 jalapeño, seeds removed

• 3 cloves garlic, peeled

• 1/2 cup plain Greek yogurt

• 3 tablespoons avocado oil or olive oil

• 3 tablespoons water

• 1/2 tsp kosher salt

• salt and pepper

Directions:

SLAW: Using a mandoline or knife, begin by shredding both colors of cabbage and mixing with the olive oil, vinegar, honey, salt, and pepper. Mix it up well in a medium bowl and set aside to allow the flavors to set while you prepare the rest of the meal.

AVOCADO CORN MIXTURE: In another medium bowl add the corn, avocado, cucumber, tomato, and onion. Mix well, then season with lime juice, salt, and pepper.

SHRIMP: For the shrimp, lay them out flat (make sure the tails are removed and all shells are gone!). Season both sides with lemon pepper, garlic salt, chili powder, cayenne pepper, onion powder, marjoram, and cilantro. Squeeze the lime all over the shrimp.

MARINADE: In a small bowl, whisk together the marinade ingredients: 3 tablespoons avocado oil, lime juice, chili powder, smoked paprika, cumin, oregano, garlic, red pepper flakes, 2 tablespoons Garlic Jelly, 1/4 c. Habanero Jelly, and kosher salt. Add in prepped shrimp, stir to coat all the shrimp with marinade. Place in refrigerator and marinate for a minimum of 30 minutes.

CILANTRO LIME CREAM: While the shrimp is marinating, in a food processor add the avocado crema ingredients: sour cream, ranch, avocado, cilantro, honey, paprika, jalapeño, garlic, lime juice, yogurt, oil, water, pepper, and kosher salt. Pulse until all the ingredients are smooth. If the consistency is too thick, add another tablespoon of water. Set aside.

You can either cook the shrimp in a medium cast-iron skillet, sauté pan, or grill them. Over medium/high heat add the extra virgin olive oil and the butter over medium heat. Once the butter has melted and the pan is coated, add the seasoned shrimp. Ensure they are all laid flat into the pan and not on top of each other, this will allow for even cooking. Continue to stir the shrimp every so often until golden with a light char (about 5 minutes). Depending on the size of the shrimp, they will cook in about 4-6 minutes. I flip them halfway through to get a nice char/color on each side. If grilling, skewer them so they do not fall through the grates. While the shrimp is cooking add all the ingredients for the cilantro-lime cream together and set it aside to add to the tacos.

Once the shrimp has cooked through, heat the tortillas. Line them up on a serving platter or plate and fill them with a bit of the shredded cabbage mix. Top it with a few spoonfuls of the avocado corn mixture. Add a few pieces of that gorgeous shrimp to each taco. Serve with the cilantro lime cream, a few limes, and a sprig of cilantro for garnish! Be generous with the cream, it sure is tasty. Enjoy!

NOTES

PREPPING THE SHRIMP:

If your shrimp is whole, remove the head first, then the legs, and then proceed to peel off the outer shell

Make sure the shrimp are deveined: you can ask them to do it at the seafood counter or if doing yourself, cut a shallow slit in the back of the shrimp where the dark line is and lift it out with a pairing knife

When removing the tail, pinch all the way at the back so you do not break off any of the tail meat

IS MY SHRIMP COOKED?

Shrimp cook fast, there are a few things to look for to know that your shrimp is cooked.

Shrimp will turn from translucent to opaque when cooked through

They will also form a "c" shape, easy to remember because "c" stands for cooked! "o" shape means overcooked.