Advertisement

Shrimp tacos with pumpkin seed sauce

Time 50 minutes
Yields Serves 4
Shrimp tacos with pumpkin seed sauce
(Eric Boyd / Los Angeles Times)
1

Finely chop about a third of the cilantro to yield 2 tablespoons, setting aside the rest. In a small bowl, mix the chopped cilantro with the sour cream and set aside.

2

In a medium saute pan over medium heat, toast the pumpkin seeds until they pop and turn slightly golden, 8 to 10 minutes; do not let them brown. Set aside briefly to allow to cool.

3

In a food processor or blender, place the pumpkin seeds, olive oil, garlic, salt, chiles, remaining cilantro and one-half cup of water. Blend to a smooth paste.

4

Return the mixture to the saute pan, add one-half cup of water and cook over low heat for about 20 minutes to develop the flavors. Stir frequently to make sure the sauce doesn’t burn and add more water if the sauce thickens too much or too quickly. Meanwhile, shred the jicama using a box grater. Refrigerate until needed.

5

Increase the heat to medium-high and add the shrimp. Cover and cook until the shrimp are pink, about 5 minutes, stirring and turning the shrimp occasionally for even cooking.

6

Heat a skillet or griddle over medium heat and warm the tortillas. Arrange two tortillas per plate, slightly overlapping. Divide the shrimp among the tortillas, add shredded jicama and a spoonful of cilantro sour cream. Serve immediately, with lime wedges.

If you would like a spicier pumpkin seed sauce, double the amount of chiles.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
Newsletter
Get our new Cooking newsletter.
You may occasionally receive promotional content from the Los Angeles Times.