Chipotle-Seared Shrimp Tacos

We're making Chipotle-Seared Shrimp Tacos with Romaine, Pickled Jalapenos, Carrots, Mango Salsa Fresca, Cilantro-Lime Sour Cream and Fresh Avocado with Chef Reddick Vaughn of Julians Catering.

Ingredients:

4 Tiger Shrimp
1 Chipotle Pepper (seeded)
4 Corn Tortillas
2 Slices Pepper Jack Cheese
1 cup Romaine (shredded)
10 Jalapenos (seeded, sliced into rounds)
2 Medium Carrots (peeled and sliced on a bias)
4 cups Water
2 cups White Vinegar
1 cup Sugar
1 tbsp Salt
1 tbsp Coriander (coarse ground)
1 tsp Cumin (coarse ground)
1 Mango
3 Roma Tomato
1 Small Red Onion
½ Bunch Cilantro (finely chopped)
4 Limes (zested and juiced)
½ cup Sour Cream
1 Ripe Avocado
Salt and Pepper to taste

Steps:
Combine water, vinegar, sugar, 1 tbsp salt, coriander, and cumin in a saucepan and bring to a boil.

Simmer for five minutes then pull the liquid from the heat to cool. When the liquid is down to room temperature you can pour it over the jalapenos and carrots.

Let sit for 1-3 days in the refrigerator before using. Peel and dice mango into ¼” pieces. Likewise, dice roma tomato and red onion.

Combine ingredients in a mixing bowl and stir in ½ tsp of lime zest, 1 tbsp of chopped cilantro, and salt and pepper to taste, set aside.

Place sour cream in a mixing bowl and combine with the rest of the cilantro and lime juice.

Season with salt and pepper, set aside.

Preheat a saute pan over medium heat. Layer two tortillas with a piece of pepper jack cheese in the middle. Repeat with remaining tortillas.

Cook in saute pan until the tortillas are lightly toasted and the cheese begins to melt.

Heat a little oil in the same saute pan until near smoking temperature.

Rub the shrimp with minced chipotle and pinch of ground cumin.

Sear over high heat until cooked through.

Place shrimp in taco shells and top with shredded romaine and seasoned avocado.

Garnish with accompaniments: pickled carrots and jalapeno, cilantro-lime sour cream, mango salsa fresca, fresh cilantro.