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  • VOL 08, ISSUE 01 • WINTER 2020
Grilled Shrimp Al Pastor Taco with Achiote & Culantro Crema

Grilled Shrimp Al Pastor Taco with Achiote & Culantro Crema

Chef Lee Sepaniac


  • 6 oz shrimp, peeled and deveined, small
  • 1 tsp pasilla negro chile pepper, powder
  • 1 tsp guajillo chile pepper, powder
  • 1 tsp Chile de arbol, powder
  • 1 tsp garlic, granulated
  • 1 tsp onion, granulated
  • 1 ea pineapple, ring
  • 1 tsp smoked Spanish paprika
  • 1 oz achiote paste
  • 8 oz sour cream or Mexican crema
  • ½ oz culantro
  • 1 ea lime wedge
  • 1 oz white cabbage, shredded
  • ¼ oz red onion, minced
  • 4 ea white corn tortillas


  1. Marinate shrimp in onion, garlic and chili powders with salt and pepper. Chill for 30 minutes to 40 minutes.
  2. Skewer and grill shrimp, season pineapple ring and grill. For the crema, puree with achiote paste and finish with chopped culantro. Toast tortillas on flat top, creating two double layer tacos and serve with minced onion, cabbage and lime wedge.