Ensenada Style Shrimp Tacos | L’OCA
Chef Abigail Velasco takes us on a trip south of the other border, down to the Baja Peninsula…
Ingredients
- 2 servings
- 100 g red cabbage (finely sliced)
- 50 g cilantro (roughly chopped)
- 30 mL lime juice (freshly squeezed)
- 10 g salt
- 10 g ground black pepper
- 6 black tiger shrimp
- 2 egg whites
- 2 tbsp dehydrated tapioca pearls (optional)
- ¾ cup PYRO Chipotle Aioli (see CHEF's TIPS below)
- ¾ cup Guacamole de la Oco (see CHEF's TIPS below)
- 6 small corn tortillas
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