Shrimp Tacos With Lime Slaw Recipe 455 Food

SHRIMP TACOS WITH LIME CREMA SLAW

Steps:

• In a medium bowl, combine shrimp, olive oil, lime juice, cumin, garlic powder, paprika, cayenne, and salt. Toss to combine. Let it sit for a few minutes while you prepare the rest of the ingredients. Then, cook in a 350 F air fryer for 13 minutes, shaking the basket halfway. See notes for pan frying or grilling the shrimp instead.
• In a small bowl, combine sour cream, mayonnaise, lime juice, and salt. In a medium bowl, toss together cabbage, cilantro, and garlic. Pour in half the lime crema sauce into the slaw and toss to combine. Save the rest of the sauce to drizzle on top.
• Heat the soft tortillas according to the package instructions, or heat in an ungreased skillet over medium heat for 30 seconds per side. You can also heat it directly on a gas burner for a few seconds to get char marks on the edges.
• Add a spoonful of slaw to each taco, top with 4 shrimp, sliced avocado, and drizzle a spoonful of sauce on top. Serve with lime wedges on the side.

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!

SPICY SHRIMP TACOS WITH GARLIC CILANTRO LIME SLAW

Steps:

• Pulse all the sauce ingredients except the sour cream in a food processor. When mostly smooth, add the sour cream and pulse until combined. Taste and adjust as needed. Set aside.
• Heat a drizzle of oil a large skillet over medium high heat. Pat the shrimp dry with paper towels and sprinkle with the spices. Add the shrimp to the hot pan and saute for 5-8 minutes, flipping occasionally, until the shrimp are cooked through.
• Toss some of the sauce (not all) with the cabbage until it the cabbage is coated to your liking. It should resemble a coleslaw - you want it to be enough sauce so the cabbage is weighed down a little bit. Use leftover sauce on top of the tacos or in other recipes.
• To serve tacos, smash a spoonful of avocado on the tortillas, top with a few pieces of shrimp, top with coleslaw, and finish with Cotjia cheese, cilantro, and lime wedges.

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.

SHRIMP TACO WITH MANGO SLAW

Steps:

• 1. To make the dressing: Pulse the mayonnaise, chili sauce, lime juice, sugar, 1/4 C cilantro and 1 Tablespoon water in mini food processor until smooth.
• 2. Place raw shrimp in a bowl and toss with two tablespoons of the dressing, set aside.
• 3. Roughly chop the remaining 1/2 C Cilantro. Toss with the coleslaw mix, mango, red union and the remaining dress. Season with salt if desired.
• 4. Heat the vegetable oil in a large skillet over medium-high heat. Add the shrimp and cook, stirring occassionally until opaque - about 3 minutes. Transfer shrimp to a plate.
• 5. Warm the taco shells as the label directs. Fill the shells with the shrimp and some slaw. Serve with lime wedges and chili sauce. Refridgerate any extra slow for up to 3 days.
• * We substituted Tostito Scoops for the taco shells and served cold. Put a little shrimp and slaw in each scoop.

SPICY SHRIMP TACOS WITH GARLIC CILANTRO LIME SLAW

Steps:

• Pulse all the sauce ingredients except the sour cream in a food processor. When mostly smooth, add the sour cream and pulse until combined. Taste and adjust as needed. Set aside.
• Heat a drizzle of oil a large skillet over medium high heat. Pat the shrimp dry with paper towels and sprinkle with the spices. Add the shrimp to the hot pan and saute for 5-8 minutes, flipping occasionally, until the shrimp are cooked through.
• Toss some of the sauce (not all) with the cabbage until it the cabbage is coated to your liking. It should resemble a coleslaw - you want it to be enough sauce so the cabbage is weighed down a little bit. Use leftover sauce on top of the tacos or in other recipes.
• To serve tacos, smash a spoonful of avocado on the tortillas, top with a few pieces of shrimp, top with coleslaw, and finish with Cotjia cheese, cilantro, and lime wedges.

SHRIMP TACOS

Steps:

• In medium bowl, combine shrimp, taco seasoning, garlic and 2 T. lime juice; toss to coat.
• Heat oil in large skillet over medium high heat.
• Add shrimp mixture; cook and stir 2 to 4 minutes or until shrimps turn pink.
• Remove shrimp from skillet; place on plate.
• cook remaining juices in skillet for 3 to 4 minutes or until thickened, stirring occasionally.
• Return shrimp and coat with juices.
• Remove from heat.
• In small bowl, toss avocado with remaining lime juice.
• Spoon shrimp mixture into taco shells.
• Top with lettuce, avocado and tomato.
• Serve with salsa.