3 cups diced seedless watermelon
1 cup diced English cucumber
1 mango, peeled and diced
2 Roma tomatoes, seeded and diced
2 Serrano peppers, seeded and minced
1/4 cup chopped red onion
1 teaspoon lime zest
2 tablespoons fresh lime juice (2-3 limes)
1 tablespoons honey
1/4 teaspoon kosher salt
1/4 cup chopped fresh cilantro, plus more for garnish
Vegetable oil, for frying
12 corn tortillas
Kosher salt, for sprinkling
1 teaspoon kosher salt
1 teaspoon cumin
1/2 teaspoon coarse ground black pepper
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1 tablespoon fresh lime juice (1-2 limes)
1 1/2 pounds large shrimp, peeled and deveined
2 tablespoons vegetable oil
3 cups shredded Napa cabbage
Avocado Cream Sauce, recipe follows
Combine watermelon, cucumber, mango, tomato, peppers, onion, lime zest, lime juice, honey and salt in a mixing bowl. Toss in cilantro. Season, to taste, with salt. Refrigerate until ready to serve.
Heat 1/4 inch of vegetable oil in a large skillet over medium-high heat until hot. Fry tortillas over until lightly golden on both sides, about 1-2 minutes. Drain on paper towels and sprinkle with salt.
Mix the salt, cumin, pepper, chili powder, garlic powder and lime juice in a large bowl until combined. Add the shrimp. Toss to coat.
Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook shrimp until just pink, stirring constantly, 3 to 5 minutes. Do not overcook.
To assemble, top the tortillas with cabbage, then shrimp. Drizzle with avocado sauce and top salsa. Garnish with cilantro and serve.