Tacos with shrimp, nectarine and onion salsa and smoky onion cream
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill , sheet metal, soapstone, smoking wood
Ingredients
• 500 g shrimp, peeled and deveined
• 4 soft tortillas
• some olive oil
• Salt
• Pepper
• Grated cheese (type and amount according to taste)
• Fresh coriander and basil, chopped (as garnish)
For the smoked onions:
• 1 kg red and yellow medium-sized onions, halved without peeling
• Recommended smoking wood:
Oak (for intense smoke aroma) or cherry wood (for a more balanced note)
For the nectarine and onion salsa:
• 3 nectarines (must not be too ripe)
• some olive oil
• 1 tsp fresh rosemary, chopped
• 1 fresh red onion, finely chopped
• 1 smoked onion, finely chopped
• Juice of 1 lime
• a few leaves of fresh coriander and basil, chopped (amount to taste)
• Salt and pepper to taste
For the onion cream:
• 1 red onion, smoked and cut into strips
• 1 cup sour cream
• 1–2 tsp rub of your choice (here: Rub “Geiles Zeug” from Küstenglut)
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preparation
➊ For the smoked onions, preheat the smoker or enclosed grill to 110°C and place the unpeeled, halved onions on a baking sheet. Smoke for 1.5 to 2 hours, until soft and smoky. Then let cool, peel, and slice or finely chop the onions, and set aside for the salsa.
➋ For the nectarine and onion salsa, quarter the nectarines. Combine the olive oil with the rosemary and marinate the nectarine pieces briefly. Grill over direct heat for about 1 minute, then dice. Place in a bowl along with the finely chopped red onion and smoked onion. Add the lime juice, cilantro, and basil and mix well. Season with salt and pepper.
➌ For the onion cream, combine the smoked onion with the sour cream and rub. Stir well until a smooth cream forms.
➍ For the shrimp, use a soapstone grill and slowly heat it to a high temperature (approx. 250°C). Rub the shrimp with olive oil and season with salt and pepper. Grill on the soapstone grill for 1–2 minutes on each side, then set aside and let it cook.
➎ To serve, warm the tortillas slightly and spread a generous portion of the onion cream on each one. Top with the nectarine and onion salsa, scatter the shrimp on top, and garnish with cilantro and basil. Add a few strips of smoked onion, if desired.
Sascha's BBQ tip: "I'm not a big fan of cilantro myself, so I like to add basil to keep it from tasting too soapy. The smoked onions in this recipe are easy to make and are a great base for salsas and creams, or simply as a side dish to grilled dishes."
Recipe by Sascha Lotzmann
"Fruity sweetness and light acidity meet barbecue flavors – for me, tacos are the epitome of summer! But even on the first warmer days after a long winter, I love standing in the outdoor kitchen with friends and constantly mixing and matching these little bites." www.kuestenglut.de
Recipe from FIRE&FOOD issue 01/2025
