Ingredients
- Avocado Green Mole & Shrimp Tacos
- 48 each 4" corn tortillas, grilled
- 1.5 cups Avocado Green Mole, sub-recipe
- 3 cups grilled shrimp, diced
- 3 cups green apple & avocado pico de gallo, sub-recipe
- 1 pint pickled radish, see related recipe
- 1 pint white onion, thin shaved
- 1.5 cups cottage crumbles
- 48 each lime wedges, for garnish
- Avocado Green Mole
- 5.5 cups pepitas, husked
- 4.75 cups tomatillos, husked, halved
- 3.5 cups Avocaods From Mexico, stage 5, largely diced
- 2.33 cups white onion, roughly chopped
- .25 cup jalapeño peppers, cleaned, roughly chopped
- 2.33 cups fresh cilantro, roughly chopped
- 1.25 cups romaine lettuce, roughly chopped
- 2.5 teaspoons garlic, minced
- 5 tablespoons fresh lime juice
- 3 tablespoons olive oil
- 2.5 teaspoons ground cumin
- 1.5 teaspoons ground coriander
- 3.5 cups chicken stock, unsalted
- 3.5 teaspoons kosher salt
- 1 teaspoon fresh lime juice
- Green Apple & Avocado Pico de Gallo
- 1 quart Avocados From Mexico, stage 2, brunoised
- 1 pint green apple, brunoised
- 1 pint tri-color bell pepper, brunoised
- .25 cup garlic, minced
- .25 cup cilantro, minced
- 4 each zest of 1 lemon
- 2.5 tablespoons fresh lemon juice
- 1 teaspoon kosher salt
- 1 teaspoon sugar, granulated
- 2.5 tablespoons fresh orange juice
- Pickled Radish
- 1 pint red radish, thinly sliced
- 1 quart apple cider vinegar
- .5 cup sugar, granulated
- 2 teaspoons kosher salt
- 2 teaspoons coriander seed
- 2 teaspoons black peppercorn
- 8 each garlic clove
- 4 each fresh bay leaf
Instructions
- Avocado Green Mole & Shrimp Tacos Instructions: To prepare 1 taco, top grilled tortilla with .25 Tbsp. Avocado Green Mole, 1 tbsp. Grilled Shrimp, 1 tbsp. of Green Apple & Avocado Pico de Gallo, 3 slices of shaved white onion. / Julliene pickled radish and garnish taco. Finish with .5 Tbsp of cotija crumbles and serve with lime quarters on the side.
- Avocado Green Mole Instructions: In a medium cast iron skillet over medium-high heat, toast pepitas until they start to pop and turn a light golden brown, about 5 minutes. Transfer to a blender and process until finely ground. / Place ground pepitas, tomatillos, avocado, onion, jalapeños, cilantro, lettuce, and garlic in the jar of a blender. Puree until smooth. / Heat oil in a medium saucepan over medium-high heat until shimmering. Add ground cumin & coriander and cook for 30 seconds, or until fragrant. Add in pureed avocado paste and cook, stirring constantly, until thickened almost to the consistency of tomato paste, about 5 minutes. / Stir in chicken broth and bring to a boil. Reduce heat and simmer for 2-3 minutes. Remove sauce from heat and finish with kosher salt and remaining lime juice. / Use immediately or transfer to an airtight container and store in refrigerator for up to 3 days, reheating before use.
- Green Apple & Avocado Pico de Gallo Instructions: Combined ingredients together and gently mix until uniform. / Store refrigerated in a non-reactive container.
- Pickled Radish Instructions: Place radishes in a no-reactive container and set aside. / In a pot over medium-high heat add apple cider vinegar and bring to a simmer. / Add remaining ingredients and slowly whisk dissolving sugar and salt. / Once dissolved, take off heat and cover letting the flavors merry for 15 minutes. / Strain the pickling liquid and discard aromatics. Submerge radishes in pickling liquid and let come to room temperature before storing refrigerated.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
