Shrimp Tacos With Citrus Slaw Food

SHRIMP TACOS WITH MANGO SLAW

Steps:

• Make the dressing: Pulse the mayonnaise, Sriracha, lime juice, sugar, 1/4 cup cilantro and 1 tablespoon water in a mini food processor until smooth. (Or finely chop the cilantro and mix with the rest of the ingredients in a bowl.)
• Place the shrimp in a bowl and toss with 2 tablespoons of the dressing; set aside. Roughly chop the remaining 1/2 cup cilantro. Toss with the coleslaw mix, mango, red onion and the remaining dressing. Season with salt.
• Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook, stirring occasionally, until opaque, about 3 minutes. Transfer the shrimp to a plate.
• Warm the taco shells as the label directs. Fill the shells with the shrimp and some slaw. Serve with the lime wedges and more Sriracha. Refrigerate any extra slaw for up to 3 days.

SHRIMP TACOS WITH MANGO CITRUS SLAW

Steps:

• Put the lemon juice, orange juice, honey, mustard, basil and some salt and pepper in a blender and blend until smooth. With the motor running, drizzle in the canola oil until emulsified. Toss on coleslaw with chopped mango and avocado. You do not need all dressing, just to your liking.
• Brush the top of the shrimp with canola oil, and sprinkle them with salt, pepper and about 3 tablespoons of the spice rub. Let stand for 5 minutes, then grill the shrimp, spice-side down, over direct heat until the fish is lightly charred and comes away from the grill easily, about 2 minutes. Flip and cook another 2 minutes to sear on the reverse side. Move the shrimp over indirect heat, cover the grill, and cook until the fish is just cooked through, another 3 to 4 minutes; the shrimp should be just firm when squeezed lightly on the sides. Remove the shrimp to a platter and let rest for a few minutes.
• Grill the flour tortillas on the until toasted.
• Assemble the tacos. Shrimp and then cabbage mango slaw on top. Use whatever kind of sauce you like on top.
• Serving size: 1 taco

SHRIMP TACOS

Steps:

• For the slaw: Combine the sliced jalapeno and shredded green and purple cabbage in a large bowl. In a separate bowl, mix the milk, mayonnaise, sugar, vinegar, cayenne and salt. Pour the milk mixture over the cabbage and jalapeno and toss to combine. (Cover and refrigerate for a couple of hours if you have the time.) Before serving, toss in the cilantro.
• For the shrimp: Heat the oil in a heavy skillet over high heat. Throw in the shrimp and cook, tossing it around, until opaque, 2 to 3 minutes. Reduce the heat to low and pour in the tomato or enchilada sauce, stirring to combine. Stir in the cumin and cook for another 1 to 2 minutes. Add the butter, then remove from the heat.
• Serve the warm tortillas with the shrimp, slaw, pico de gallo, avocado slices, sour cream and pepper jack cheese, then let everyone build their own tacos. Be sure to squeeze the lime wedges over the top at the end!

SHRIMP TACOS WITH CREAMY TACO SLAW

Steps:

• Rinse and pat the shrimp dry, then transfer to a large mixing bowl. Drizzle with 1/2 tablespoon olive oil and sprinkle with the chili powder, chipotle chili, cumin, and salt. Toss to coat evenly. Let rest while you prepare the shrimp taco sauce and slaw.
• Prepare the sauce and slaw: In a food processor fitted with a steel blade, process the Greek yogurt, olive oil, garlic, jalapeno, cilantro, salt, lime zest, and lime juice. Taste and adjust seasonings as desired. Place the cabbage in a mixing bowl and toss with about 1/2 cup of the sauce. Add more sauce if you desire a creamier slaw, then reserve the rest of the sauce for serving.
• Cook the shrimp: In a large nonstick skillet over medium high, heat the remaining 1/2 tablespoon olive oil. Add the shrimp and sauté just until the shrimp is cooked through and no longer translucent in the center, about 4 minutes. Do not overcook! Transfer the shrimp immediately to a plate.
• Warm the tortillas (optional) and assemble the tacos: If you like, warm the tortillas in the microwave (put them in a stack and cover them with a lightly damp towel) or a 250 degree F oven while the shrimp cook. To serve, fill the tortillas with your desired number of shrimp, then top generously with the slaw, extra sauce, a squeeze of lime juice, and any other desired toppings. Enjoy immediately.

RAINBOW CITRUS SLAW

Steps:

• In a large bowl combine cabbages, carrots, cilantro and scallions.
• In a blender, combine lemon juice, orange juice, Rice Wine Vinegar, olive oil, honey, cumin, cayenne and sea salt in a blender. Process until smooth.
• Toss cabbage with dressing and serve.

SHRIMP TACOS WITH LIME SLAW

Steps:

• Prepare a hot fire in a grill. Place a grill screen on the grill rack.
• In a bowl, stir together the mayonnaise and lime juice. Add the cabbage, green onions, jalapeño and cilantro and mix well. Season with salt and pepper. Stir in the tomato. Cover the slaw and refrigerate until ready to serve.
• In a bowl, stir together the shrimp, oil, lime zest, 1/4 teaspoons salt and 1/2 teaspoons pepper. Lightly oil the grill screen.
• Arrange the shrimp on the grill screen, cover the grill and cook, turning once, until firm and opaque, about 4 minutes. During the last minute of grilling, arrange the tortillas on the grill and cook, turning once, until heated through.
• Transfer the shrimp to a serving bowl and the tortillas to a napkin-lined basket. Let diners assemble their own tacos with the shrimp, tortillas and slaw.