Photo: Greg Dupree; Food Styling: Torie Cox: Prop Styling: Mindi Shapiro Levine
Active Time
40 Mins
Total Time
40 Mins
Yield
Serves 4

How to Make It

Step 1

Preheat grill to high (450°F to 550°F). Whisk together lime juice, extra-virgin olive oil, honey, kosher salt, coriander, and cumin.

Step 2

Toss together shrimp and 1/4 cup of the lime juice mixture. Toss together cabbage, radish slices, and remaining 1/4 cup lime juice mixture. Let both mixtures stand 10 minutes.

Step 3

Place shrimp on oiled grates, and grill, covered, just until shrimp turn pink, 2 to 3 minutes per side. Set aside, and cover with aluminum foil to keep warm.

Step 4

Pour oil into a Dutch oven, and heat to 350°F. Place egg in a shallow dish. Stir together masa flour, table salt, black pepper, and paprika in another shallow dish. Dip avocado wedges in egg; dredge in masa mixture. Working in batches, fry avocado wedges in hot oil, turning occasionally, until golden brown and crisp, 3 to 4 minutes.

Step 5

Place about 2 shrimp, 3 tablespoons of the cabbage mixture, and 2 fried avocado wedges in each warm tortilla. Sprinkle evenly with cheese, and top each with 2 jalapeño slices. Serve immediately.

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