Recipe by Coastal Living March 2017


Credit: Greg Dupree; Food Styling: Torie Cox: Prop Styling: Mindi Shapiro Levine

Recipe Summary test

40 mins
40 mins
Serves 4


Ingredient Checklist


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

  • 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.

  • 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.

  • 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.

  • 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.