Shrimp Tacos
Ingredients
Seafood
- 1 lb Shrimp, large
Produce
- 1 Avocado, small
- 1/4 cup Cilantro, lightly packed
- 1/3 cup Cilantro, fresh leaves
- 1 Garlic clove, large
- 3 cups Green cabbage
- 1 Jalapeno, small
- 1 Lime, wedges
- 1/3 cup White onion, paper thin
- Condiments
- 3 tbsp Lime juice
- 1 Mexican hot sauce
Baking & Spices
- • 1/2 tsp Sea salt
- • 2 tbsp Taco seasoning
- Oils & Vinegars
- • 1 tbsp Olive oil, extra-virgin
- Bread & Baked Goods
- • 8 (6-inch) corn tortillas
Dairy
• 1/4 cup Sour cream
Instructions
1. Prepare the Shrimp:
Pat the shrimp dry with a paper towel and toss them with 2 tablespoons of taco seasoning and 1 tablespoon of olive oil in a bowl. Set aside to marinate for 10-15 minutes.
2. Prepare the Cabbage Slaw:
- In a mixing bowl, combine the shredded green cabbage, thinly sliced white onion, and 1/4 cup of chopped fresh cilantro.
- Add 2 tablespoons of lime juice and a pinch of sea salt. Toss well and set aside.
3. Make the Avocado Sauce:
- In a blender or food processor, combine the small avocado, 1 garlic clove, 1 small jalapeño (seeded if you prefer less heat), 1 tablespoon lime juice, 1/4 cup sour cream, and a pinch of sea salt. Blend until smooth.
4. Cook the Shrimp:
- Heat a skillet over medium-high heat. Cook the shrimp for 2-3 minutes per side until pink and cooked through. Remove from the skillet and keep warm.
5. Warm the Tortillas:
- Heat the corn tortillas in a dry skillet or over an open flame for a few seconds per side until warm and slightly charred.
6. Assemble the Tacos:
- Place a generous spoonful of cabbage slaw onto each tortilla.
- Top with cooked shrimp, a drizzle of avocado sauce, and a sprinkle of fresh cilantro.
- Serve with lime wedges and a dash of Mexican hot sauce for extra flavor.
Enjoy your delicious Shrimp Tacos with fresh and zesty flavors!