Barbecue Shrimp Taco With mango Pickled red Onion Salad

This taco is now the signature item at Fearing’s Restaurant in Dallas. After serving it at the BubbleQ in 2006, I knew it would be a hit because of the three main ingredients that really say “Texas”—barbecue, lime, and cilantro. To me, anything wrapped in a flour tortilla is absolutely delicious.


½ tablespoon vegetable oil

1 cup small-diced peeled and deveined shrimp

Salt and freshly cracked black pepper

1 cup diced onion

1 cup barbecue sauce

½ cup grated jalapeño Jack cheese

4 6-inch flour tortillas, cooked and kept warm

Mango-Pickled Red Onion Salad (recipe follows)

⅓ cup grated Cotija or Mexican farmer’s cheese

⅓ cup toasted and coarsely ground Mexican pumpkin seeds

4 fresh serrano chiles

4 sprigs fresh cilantro

Heat the oil in a large sauté pan set over medium heat. Add the shrimp to the hot pan and season with salt and pepper. Sauté for 1 minute, or until the shrimp turns red. Add the onion and sauté for 2 minutes, or until translucent. Stir in the barbecue sauce. Bring to a boil and quickly remove the pan from the heat. Add the Jack cheese and stir until the cheese has melted into the mixture.

Place a warm tortilla in the middle of each warm serving plate. Spoon equal portions of the shrimp mixture into the middle of each tortilla. Roll each tortilla into a cylinder with the seam side down. Spoon a small portion of Mango-Pickled Red Onion Salad on top of each taco. Sprinkle with the Cotija cheese and pumpkin seeds, and garnish with the chiles (to be eaten like a pickle by the adventurous) and cilantro.