Padma Lakshmi's Shrimp Tacos with Spicy Slaw

Ingredients

Chaatpati Chutney:
Makes 1 ½ cups

• ¼ cup natural tamarind concentrate (I prefer Laxmi brand)
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 to 2 teaspoons cayenne powder, to taste
• 20 dates (about 4 ½ oz.), pitted and finely chopped
• 2 teaspoons kosher salt

Spicy Slaw:
Makes about 6 cups

• 4 cups shredded red cabbage
• 2 cups shredded carrot
• ¾ cup fresh mint leaves, torn
• 1/3 cup mashed chipotle in adobo
• ½ cup mayo
• 1 tsp Sel de Mer
• ½ tsp black pepper
• Juice of 1 lime

For the tacos:

• 1 lb. fresh uncooked shrimp, peeled and deveined
• 2 tablespoons canola oil
• 1 package corn or flour tortillas

Directions

Shrimp Tacos with Spicy Slaw
Serves 4

Make the chaatpati chutney to marinate your shrimp:

In a 2 quart saucepan, bring 4 cups of water to a boil. Add the tamarind concentrate, cumin, coriander, cayenne, dates, and salt, and gently boil over medium heat for 25 to 30 minutes, stirring constantly with a wooden spoon and mashing the dates to create a pulpy mixture. The finished chutney should look like a very loose jam or thick barbecue sauce.

Prepare the coleslaw:

In a large bowl, mix all ingredients until thoroughly combined. Let flavors meld for 10-15 minutes before serving.

For the tacos:

Marinate shrimp in half of cooled chaatpati chutney for 15-20 minutes. In a large sauté pan, heat oil on medium heat and cook the marinated shrimp for about 3 minutes, just until firm (if they curl up tightly that means they’re overcooked).

Warm the tortillas over an open stovetop flame, or in a small sauté pan until heated through (I like a little bit of char on mine!). To assemble, place 3-4 shrimp inside tortilla, then top with desired amount of slaw. I also like to top mine with a dollop of my tomatillo salsa.