Azul Cantina – Shrimp Tacos

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Azul Cantina
Azul Cantina is putting a new twist on Mexican food and drink. Chef Jesse Vega is cookin up Mexican Street Food on the streets of Philly. Besides stopping by for dinner, Azul Cantina is a great late night spot to catch a bite to eat. Make sure to try one of their smashed cocktails!
Azul Cantina
941 Spruce Street
Philadelphia, PA 19107
(215) 627-5200

RECIPE
Shrimp Tacos – serves 1

6 shrimp peeled & deveined sliced lengthwise
1 tbs canola oil
kosher salt to taste
ground black pepper to taste
3 white corn tortillas 6″
salsa verde (recipe below)
1/2 ripe avocado sliced
1/4 red onion sliced
1 tomatillo sliced
handful shredded romaine lettuce
habanero aoli sauce (recipe below)
1/4 lime wedge

Heat a saute pan medium-high. Add canola oil and shrimp. Add salt and pepper to taste. When shrimp are loosing transparency add a few heapings of salsa verde. While the shrimp are cooking heat 3 tortillas. Add on to the heated tortilla; cooked shrimp, sliced avocado, red onion,tomatillo, romaine lettuce and habanero sauce. Place shrimp tacos on a plate with a ramekin to hold the tacos upright. Add salsa verde to the ramekin and enjoy!

Salsa Verde

1/2 lb tomatillos
1/2 bunch cilantro
1/2 bunch scallions
1/2 bunch flat leaf parsley
3 cloves garlic
1 medium white onion

Blanch the herbs and grill the onion, tomatillos, garlic and onion or roast in a 500 degree oven for 15-20 minutes. Throw cooked vegetables in a food processor…let it go. Salt & pepper to taste. Process until chunky yet smooth. Add water if it is too thick.

Habanero Aoli

2 egg yolks
1 tbsp white vinegar
1 clove garlic
2 whole habanero peppers
1/2 bunch cilantro
2 limes juice and zest
1 1/2 cup canola oil
salt & pepper to taste

Add all ingredients to a food processor or robot coupe. Let it go. Slowly drizzle in the canola oil until it becomes a mayonnaise consistency.