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Shrimp Tacos

Serves 6
Brian Streeter
Pairs well with:
Sauvignon Blanc, Napa Valley

Zesty shrimp tacos prepared by Chef Brian Streeter to pair with our Cakebread Cellars Sauvignon Blanc.


Pickled Vegetables:
1 large chayote, peeled and diced
1/2 lb. Yukon Gold potato, peeled and diced
2 large carrots, peeled and diced
1/2 small onion, minced
1/2 tsp. salt
1 tsp. Mexican dried oregano
2 T. apple cider vinegar
1 tsp. pickled jalapeños juice (optional)

8 oz. tomatillos
1/2 c. cilantro leaves, packed
1 serrano chile
1 clove garlic
1 tsp. salt
1/4 c. water
1 T. lime juice
1 T. orange juice
1 T. tequila
1 tsp. California chili powder
1 tsp. ancho chili powder
2 cloves garlic,mashed
1/2 tsp. salt
1 t. vegetable oil
1 lb. medium shrimp, peeled and deveined

1 avocado, diced
1 head hearts of romaine lettuce, shredded
1/2 c. sour cream
12 corn tortillas

Pickled Vegetables:

To prepare the pickled vegetable, place the chayotes, potatoes and carrots in separate saucepans. Cover with cold water and cook with a pinch of salt until each is tender but still slightly firm. Drain and allow to cool. Toss with 2 T. minced onion, ½ teaspoon of salt, oregano, the apple cider vinegar and the jalapeño juice, if using. Allow to marinate at room temperature for 20 minutes.


To make the salsa, place all the ingredients in a blender jar and puree on high until smooth. Reserve.

Combine the lime juice, orange juice, tequila, chili powders, garlic, salt and vegetable oil. Toss with the shrimp and marinate for 20 minutes.

To Serve:

To serve, grill shrimp over high heat. Warm the tortillas. Place 3 or 4 shrimp per tortilla, top with a spoonful of pickled vegetables, some avocado, a little shredded romaine and a spoonful of sour cream and salsa.

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