Ron Vasquez from Uncle Julio's cooks up some Cozumel shrimp tacos for Good Day. The restaurant just opened a new location in Fort Worth along North Freeway.
Mango Jicama Slaw
1-1/2 Cup of mango julienned
3/4 cup Jicama Julienned
1/4 Cup cucumber julienned (peeled)
1/4 Cup Olive oil
2 Tbsp Lime Juice
Combine all ingredients into a large bowl and mix well. Salt to taste.
Mango Habanero Sauce
1 fresh Mango peeled and pit removed
1 to 2 Habanero peppers seeded (depends on preferred heat level
1/4 Cup of Honey
2 Tbsp Chopped cilantro
1 Tsp Salt
Combine all ingredients into a blender and blend smooth. (if sauce is to thick or wont blend, add water in small amount to thin sauce to the desired viscosity)
Cozumel Shrimp Tacos
1/2 Cup Achiote Paste
1/4 Cup Orange Juice
1 Tbsp Salt or salt to taste
1/8 Cup Oil- Olive
2 lbs Shrimp (peeled and deveined)
2 Cups Pineapple- Diced ½" x ½
Mix Achiote paste, orange juice and salt in a bowl. Add thawed shrimp and mix well until all shrimp are coated. Place into refrigerator and let marinate for 2 hours or more.
Place a sauté pan onto a burner and heat on high. Once hot, add shrimp and sauté over high heat. When shrimp is cooked, add pineapple and toss then continue to cook for 30 seconds.
Place shrimp onto a serving plate over a bed of julienned vegetables. Serve with mango jicama slaw , lettuce wraps and/or corn tortillas on the side.
To Build Taco: Heat corn tortilla in a hot pan for 10 - 15 seconds on each side. Remove heated tortilla and place onto you plate and add mango jicama slaw. Add shrimp and and pineapple on top of the mango jicama slaw. Drizzle with mango habanero sauce. Top of with fresh chopped cilantro and diced red bell pepper.