Shrimp Tacos

Gluten-Free Shrimp Tacos

Taco Tuesday. It’s a thing. Right? For me, any day is a good day for tacos but hey, I’m willing to play along. I took over FeedFeed’s snapchat for Cinco de Mayo and shared this recipe along with a spicy Paloma cocktail. Tacos and tequila. I can’t really think of a better combination. Here is the video if you want to check it out.

This recipe is a must-try. Simple, healthy and absolutely delicious. I had extra slaw at the end so I added some clementines and avocado and served it as a side salad.

Shrimp Tacos
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Serves: 3-4
 
Ingredients
  • ½ head purple cabbage, sliced thinly
  • 1 lime, juiced
  • ¼ cup chopped cilantro
  • ¼ tsp cumin
  • kosher salt
  • ½ cup cream or sour cream
  • 1 chipotle in adobo, chopped
  • 1 lb shrimp
  • 1 tsp brown sugar
  • ½ tsp cumin
  • ½ tsp chili powder
  • ¼ tsp paprika
  • ¼ tsp onion powder
  • ¼ tso garlic
  • ¼ tsp salt
  • 2 tbsp olive oil
  • corn tortillas
  • pickled jalapenos
  • thinly sliced radishes
  • cotija or other taco-friendly cheese
Instructions
  1. Combine sliced cabbage, lime, cilantro and cumin in a medium bowl. Salt generously, toss and set aside for at least 20 minutes, tossing occasionally, while preparing other ingredients. In a small bowl, stir together cream and chopped chipotle in adobo.
  2. In a medium bowl, toss together shrimp with sugar and spices. Heat a cast iron skillet or sauté pan over medium-high heat and add olive oil. Cook shrimp, tossing occasionally, until pink and no longer translucent, about 5-7 minutes.
  3. Char tortillas stovetop or warm in the oven. Layer each tortilla with slaw, cooked shrimp, pickled jalapeños, radishes and top with cream and cheese. Serve immediately, preferably with a tequila cocktail and enjoy!

 

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