Spicy Shrimp Tacos With Garlic Cilantro Lime Slaw Food
SPICY SHRIMP TACOS WITH GARLIC CILANTRO LIME SLAW
The BEST Shrimp Tacos with Garlic Cilantro Lime Slaw - ready in about 30 minutes and loaded with flavor and texture. SO YUM!
Provided by Pinch of Yum
Categories Dinner
Time 30m
Number Of Ingredients 16
Steps:
- Pulse all the sauce ingredients in a food processor or blender until mostly smooth.
- Toss some of the sauce (not all) with the cabbage. We'll use the leftover sauce to top the tacos.
- Pat the shrimp dry with paper towels. Toss the shrimp in a small bowl with the spice mix to get it coated. Heat a drizzle of oil a large skillet over medium high heat. Add the shrimp to the hot pan and sauté for 5-8 minutes, flipping occasionally, until the shrimp are cooked through.
- For the prettiest and easiest-to-eat assembly, go in this order: smashed avocado, slaw, and shrimp. Finish with Cotjia cheese, lime wedges, and extra sauce.
Nutrition Facts : Calories 426 calories, Sugar 3.4 g, Sodium 930.4 mg, Fat 21.7 g, SaturatedFat 4.3 g, TransFat 0.3 g, Carbohydrate 34.5 g, Fiber 5.3 g, Protein 27.9 g, Cholesterol 199.4 mg
SPICY SHRIMP TACOS WITH GARLIC CILANTRO LIME SLAW
Thanks to Lindsay at Pinch of Yum for bringing restaurant style shrimp tacos to our kitchen! We breaded our shrimp but the slaw makes it delicious either way!
Provided by Brigitte S.
Categories Lunch/Snacks
Time 35m
Yield 8 Mini Tacos, 4 serving(s)
Number Of Ingredients 16
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.
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- To a large bowl, add green cabbage, purple cabbage, 2 tablespoons of lime juice, cilantro, honey, salt and pepper. Gently toss to coat and set aside.
- To a food processor add, avocado, garlic, 1/4 cup cilantro, cumin, red pepper flakes, 1.5 tablespoons of lime juice, red wine vinegar, olive oil and salt. Blend until smooth and looks like a puree or dressing. Set aside.
- To a small bowl, add 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/8 teaspoon salt, 1/4 teaspoon ancho chili powder and 1/4 teaspoon ground black pepper. Stir to blend everything together.
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Ratings 2Calories 170 per servingCategory Dinner
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- Pat the shrimp dry with paper towels. Toss the shrimp in a small bowl with the spice mix until well coated.
- Heat oil in a large skillet over medium high heat. Add the shrimp to the hot pan and saute for 5-8 minutes, flipping occasionally, until the shrimp are cooked through.*
- Serve on corn tortillas. To assemble, layer some mashed avocado, shrimp and slaw. Garnish with cheese, cilantro and lime juice, if desired.
SPICY SHRIMP TACOS WITH GARLIC CILANTRO LIME SLAW
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Servings 8Total Time 35 minsCategory Dinner
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- Pour 3/4th of the dressing into a bowl along with the shredded cabbage. Toss until they're all coated well. Reserve the rest to top later.
- Dry the shrimps using a paper towel and then toss them in a small bowl with the spice mix to coat.
- In a skillet, heat a drizzle of vegetable oil over medium high heat. Add shrimps to the hot pan and sauté for 5-8 minutes, flipping occasionally, until the shrimps are all cooked through.
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