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
Author: Jackie Ourman
Prep time:
Cook time:
Total time:
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
- 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.
- 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.
- 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!
