Uncle Julio's Cozumel Shrimp Tacos

Uncle Julio's Restaurant Recipe

Mango Jicama Slaw:
1 1/2 cup mango, julienned
3/4 cup jicama, julienned
1/4 cup cucumber julienne cut and peeled
1/4 cup olive oil
2 tablespoon 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
1-2 habanero peppers seeded (depends on preferred heat level)
1/4 cup honey
2 tablespoons chopped cilantro
1 teaspoon 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)

Shrimp Marinade:
1/2 cup achiote paste
1/4 cup orange juice
1 tablespoon salt
2 pounds (26/30) shrimp peeled and deveined

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.

To Cook Shrimp:
1/8 cup olive oil
2 pounds Achiote Marinated Shrimp
2 cups pineapple, 1/2 inch dice

Place a saute pan onto a burner and heat on high. Once hot, add shrimp and saute 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 to 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.

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