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Mansions Shrimp Taco




Source of Recipe


Dean Fearing


List of Ingredients




Tomatillo-Avocado Salsa
Makes about 2 cups

8 ounces green tomatillos, husks removed and washed
1/2 cup roughly chopped white onion
2 garlic cloves, peeled
1 green serrano chili, roughly chopped
1 avocado, quartered and peeled
1 cup lightly packed cilantro leaves
Kosher salt
Preheat the oven to 500°F.

Combine the tomatillos, onion, and garlic in a shallow roasting pan. Roast, turning the ingredients from time to time until lightly charred, about 15 minutes.

Place all of the ingredients from the roasting pan into a blender. Add the chili, avocado, and the cilantro. Pulse to start the blending, add some salt, and continue to puree until the mixture is evenly blended and creamy but still a little chunky. It may be necessary to add up to 1/4 cup of lukewarm water. Transfer to a bowl. Set aside.

Dean Fearing on BBQ Shrimp
For this dish, roughly chop the shrimp so that they easily fit into the tortilla. Season the shrimp just before cooking and don’t leave out the secret ingredient, Mexican cotija cheese. It melts and adds creaminess that balances the crunch of pecans and pumpkin seeds. Buy one of Dean’s favorite BBQ sauces at www.sonnybryans.com.

Grilled BBQ Shrimp on Flour Tortillas with Mango-Pickled Red Onion Salad
Makes 4 servings

1 pound shrimp (21 to 25 per pound size), peeled and deveined
Kosher salt
1 tablespoon canola oil
1 cup yellow onions cut into 3/8-inch dice
1 cup barbecue sauce
1/3 cup grated Mexican cotija cheese plus more for finishing
3 cups julienne green cabbage
Pickled red onion (recipe to follow)
2 ripe mangoes, peeled and cut into julienne
1/2 cup of toasted pecans
1 cup small diced jicama
1/2 cup Smokey Cumin-Lime Vinaigrette (recipe follows)
4 fajita-size flour tortillas, warm
1/3 cup toasted and coarsely ground green pumpkin seeds
4 sprigs fresh cilantro

Heat a grill pan over medium heat. Season the shrimp with salt and place on the hot grill pan. Cook until opaque, about 5 to 6 minutes, turning once halfway during the cooking. Transfer the shrimp to a cutting board, let cool for a minute, then roughly chop. Set aside.

Heat the oil in a large skillet over medium heat. Just before the oil starts to smoke, add the onions. Sauté until they are translucent, about 3 minutes. Stir in the barbeque sauce, and adjust the heat to keep at a steady simmer. Add the shrimp and stir in the sauce. Take off the heat, and add the cheese. Set aside.

Layer the cabbage, red onion, mango, pecans, and jicama in a medium bowl. Toss with the vinaigrette. Season to taste with salt.

On warmed tortillas, place a generous spoonful of the shrimp barbeque in the center, spread it out a touch, and then roll the tortilla. Transfer to serving plates.

Place some of the salad on the center of each rolled tortilla. Spoon a little of the salsa on the salad. Sprinkle a little more cotija cheese on top, then some pumpkin seeds. Place a sprig of cilantro on top of each. Serve immediately.

Smokey Cumin-Lime Vinaigrette
Makes about 1 1/2 cups
1/2 medium yellow onion cut into 3/8-inch dice
1/4 cup olive oil
1/4 cup canola oil
1/2 cup freshly squeezed lime juice
1/2 cup freshly squeezed orange juice
1 1/2 teaspoons toasted whole cumin seeds
1 tablespoon malt vinegar
1 1/2 tablespoons maple syrup
Kosher salt

Char the onions on a grill pan. Set aside. Combine the two oils and the lime juice. Place the onions, orange juice, cumin seeds, vinegar, and maple syrup in a small saucepan. Bring to a boil over medium-high heat and then reduce the heat, keeping the liquid at a steady boil. Cook until mixture has thickened and is almost dry, about 5 minutes. Place in a blender and puree until smooth. Add the oil and lime juice mixture in a steady stream. Season with salt to taste.

Pickled Red Onions

1 large red onion, peeled, halved, and cut into thin half-moon slices
1/2 cup white wine vinegar
1/2 cup granulated sugar
Kosher salt

Place the onion is a small bowl or container. Heat the vinegar and sugar in a small saucepan over medium heat, stirring constantly. Once the sugar has dissolved, remove from the heat, add salt to taste, and pour over the onion. Toss to blend the ingredients. Cover with plastic wrap and keep refrigerated to pickle the onions, 8 to 12 hours. Before using, drain the onions from the liquid.


Recipe