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Chili-Lime Shrimp Tacos with Avocado Crema & Cucumber Salsa

 Chili-Lime Shrimp Tacos with Avocado Crema & Cucumber Salsa

Wild-Caught Gulf Shrimp, 8 ounces

3 Lime

Garlic, 2 cloves

Ground Cumin, 1/2 teaspoon

Chili Spice, 1/4 teaspoon

Cucumber, 6 ounces

1 Avocado

Sour Cream, 2 packets

Green Onion, 1 ounce

Mint, 2 sprigs

Flour Tortillas, 4 small

Cotija Cheese, 1 ounce

Freshly Ground Black Pepper

Olive Oil

Kosher Salt

Step 1

MISE EN PLACE

• Peel and mince garlic.

• Cut 1 lime into wedges. Juice remaining 2 limes.

• Dice cucumber.

• Thinly slice green onion.

• Pick and chop mint leaves.

Step 2

In a bowl, toss together shrimp, 1 teaspoon olive oil, 1 tablespoon lime juice, garlic, cumin, chile powder, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.

Step 3

In a bowl, toss together cucumber and 1 tablespoon lime juice.

Step 4

• Halve avocado. Discard pit, and transfer flesh to a bowl.

• Add remaining lime juice. Mash well with a fork.

• Fold in sour cream, green onion and 1/4 teaspoon kosher salt.

Step 5

• Place a skillet over medium-high heat. Add 1 teaspoon olive oil. When oil is hot, add shrimp. Cook, tossing, until shrimp are pink all over, 2-3 minutes.

• Transfer shrimp to a plate.

Step 6

Toss mint with cucumber. Taste and adjust seasoning as desired with kosher salt.

Step 7

WARM TORTILLAS AS DESIRED

• Heat tortillas in a dry skillet.

• Alternatively, wrap tortillas in a damp paper towel. Microwave 30 seconds, or until warm to the touch.

Step 8

• Divide shrimp between tortillas.

• Top with avocado crema and Cotija.

• Serve with cucumber salsa and any remaining crema. Enjoy!