Name: Blackened Shrimp Street Taco with Red Snapper Ceviche
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Ingredients: 12 jumbo shrimp, peeled and deveined; 1 tablespoon Blackening Spice, recipe follows; 1/4 cup vegetable oil; 1 cup shredded red cabbage; 6 radishes, sliced; 1 bunch cilantro, roughly chopped; 1 lime, juiced; Salt; 2 cups frozen green peas, thawed; 2 limes, juiced; 1/2 red onion, diced; 1/2 red bell pepper, diced; 1/2 bunch cilantro, roughly chopped; 1 tablespoon Sriracha; 1 teaspoon cumin; Salt and black pepper; 8 ounces skinless red snapper fillet, diced; 2 tablespoons lime juice; 2 tablespoons, chopped red onion; 1 tablespoon chopped fresh cilantro; 1 tablespoon minced jalapeno; 1 clove garlic, minced; 1 tomato, diced; Salt; 8 corn tortillas, for serving; 3 limes, cut into wedges, for serving; 1 teaspoon cayenne; 1 teaspoon cumin; 1 teaspoon smoked paprika; 1 teaspoon garlic powder

Directions

For the red snapper ceviche: In a bowl, mix together the snapper, lime juice, red onion, cilantro, jalapeno, garlic and tomato. Season with salt. Chill until ready to serve.
For the taco mix: Sprinkle the shrimp with the Blackening Spice. Heat the oil in a large skillet over high heat. Add the shrimp and sear for 2 minutes on each side. Let stand.
In a bowl, combine the cabbage, radishes, cilantro, lime juice and a pinch of salt. Toss well and set aside.
For the "mock"-amole: Puree the peas in a food processor. Add the lime juice, red onions, red peppers, cilantro, Sriracha and cumin; pulse until well mixed. Season with salt and pepper.
To assemble: Heat the tortillas in a dry skillet until soft. Stack two tortillas on each serving plate, spread with "mock"-amole and top with shrimp and cabbage slaw. Serve the ceviche on the side. Garnish with lime wedges.