Shrimp tacos with sweet potato and cilantro salsa

An amazing recipe from Chef Bart van Olphen: Shrimp taco's with sweet potato mash and a cilantro salsa. You have to give this a try!
  • 2 Recipe - persons
  • Recipe - time: 20 minutes
  • Recipe - difficulty

Recipe - ingredients

  • 1 clove garlic, coarsely chopped
  • Juice and zest of 1 lime
  • Extra virgin olive oil
  • 24 medium shrimp, peeled and butterflied
  • Salt and pepper
  • 2 sweet potatoes
  • 12 wheat (or corn) tortillas
  • 1/4 red cabbage thinly sliced
  • 12 radishes
  • 1 jalapeño pepper, sliced into rings
  • 1 clove garlic, coarsely chopped
  • 2 cm ginger, coarsely chopped
  • 1 stalk lemongrass, thinly sliced
  • 2 tbs rice vinegar
  • 1/2 bunch cilantro
  • 30 ml water
  • 120 ml olive oil
  • Salt

Recipe - how do you make it

Recipe - steps

  • 1 Prepare the marinade by mixing the garlic with the lemon juice and olive oil. Season with salt and pepper and marinate the shrimp for 3-5 hours covered in the refrigerator (longer is also fine).
  • 2 Bring the temperature of the BBQ to about 375°F (190°C).
  • 3 Coat the sweet potatoes with some olive oil and place them on the grill. Close the BBQ with a lid and bake the potatoes for 45-60 minutes until done. If they feel soft, they are ready. Let them cool, then scoop the flesh out of the skin. Mash the potato with 2-3 tablespoons of olive oil until smooth and season with salt and pepper.
  • 4 For the salsa: use a mortar and pestle to first grind the garlic with the ginger, lemongrass, and green chili with some salt. Then grind in the vinegar, cilantro, water, and olive oil until it becomes a nice smooth green sauce.
  • 5 Time to grill the shrimp: remove the shrimp from the marinade and pat them dry with paper towels.
    Grill the shrimp over direct heat for 1-2 minutes on each side, depending on their size.
  • 6 Heat the tortillas in a warm, dry skillet on the direct heat part of the BBQ. You can also warm them directly on the grill: use the indirect part of the BBQ and flip them halfway through.
  • 7 Spread the sweet potato puree on the tortillas and further top with sliced red cabbage, radish, shrimp, jalapeño, and the salsa. Enjoy!