Shrimp Tacos with Guava Achiote Marinade, White Bean Cream, and Red Cabbage Pepita Slaw

Instructions

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   1. In a large bowl, mix the achiote paste, guava pulp or jam, orange juice, 1 tablespoon (15 ml) lime juice, 2 grated garlic cloves, 1/2 teaspoon cumin, dried oregano, 1 tablespoon (15 ml) olive oil, 1 teaspoon salt, and black pepper until smooth.

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   2. Add the shrimp to the marinade and toss well to coat completely. Refrigerate for 15 minutes. Do not marinate much longer, so the citrus acid does not overly alter the texture.

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   3. While the shrimp marinates, make the white bean cream. In a blender or food processor, combine the cooked white beans, sour cream, 1 garlic clove, 1 tablespoon (15 ml) lime juice, 1/2 teaspoon cumin, 1/2 teaspoon salt, and the water. Blend until very smooth. Set aside.

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   4. In a medium bowl, combine the red cabbage, red onion, toasted pepitas, half of the chopped cilantro, honey, 1 tablespoon (15 ml) olive oil, and a pinch of salt. Toss well and let sit for 10 minutes so the slaw softens slightly.

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   5. Heat a large skillet or griddle over medium-high heat for 2 minutes. Cook the marinated shrimp for 2 to 3 minutes per side, until firm, opaque, and lightly caramelized. If you prefer using the oven, bake on a lined tray at 425°F / 220°C for 6 to 8 minutes.

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   6. Chop the cooked shrimp into medium pieces to make taco assembly easier.

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   7. Warm the corn tortillas on a comal or dry skillet over medium heat for 30 to 45 seconds per side, until flexible with a few toasted spots. Keep them covered with a clean towel.

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   8. To assemble, spread a generous spoonful of white bean cream over each tortilla. Add the guava achiote shrimp, then top with the red cabbage and pepita slaw.

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   9. Finish each taco with crumbled queso fresco, diced fresh guava, the remaining chopped cilantro, and a squeeze of lime to taste.

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    10. Serve immediately with the lime wedges on the side.