SHRIMP TACOS
I’ll show you my techniques for spicy shrimp,
a great avocado corn and bean salsa and a refreshing
cilantro cabbage slaw.
SERVES 4
INGREDIENTS
Makes 8 - 12 tacos
2 lb uncooked shrimp (peeled, deveined and tail removed)
2 chipotle in adobo or 4 tsp chili powder
4 tsp cumin
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cayenne pepper
8 flour or corn tortillas
Cotija cheese (feta will work too)
Fresh limes for garnish
Cilantro
4-6 cups shredded green or purple cabbage
1/2 c vegetable oil
1/3 c water
1 c greek yoghurt or sour cream
4 cloves of garlic
1 c of cilantro
1 c of green onion (or white onion)
Juice of 4 limes
1 tsp of salt
4 ripe avocado
1 c corn (fresh or frozen)
1 small can black beans
2 cloves of garlic
1/4 c olive oil
1 tsp of salt
Juice of two fresh limes
DIRECTIONS
1. Toss shrimp with chipotle, cumin, garlic powder, onion powder and cayenne. Allow to sit and marinate.
2. In a blender or with a hand blender, blend together 1/2 c vegetable oil, water, greek yoghurt or sour cream, cilantro, garlic, green onion, juice of 4 limes and 1 tsp of salt. Blend until smooth and adjust consistency or seasoning as needed.
3. In a bowl mash avocados with salt, garlic and juice of two limes.
4. Add in corn, black beans and oil and fold gently. Reserve until needed.
5. Finely shred cabbage and toss with 3/4 of the slaw sauce. Season with a pinch of salt and reserve until ready.
6. Crumble cotija cheese.
7. Pick cilantro for garnish.
8. Warm tortillas in foil in the oven.
8. Bring a nonstick or cast iron pan to medium high heat. Add in shrimp and cook for 1-2 minutes per side depending on the size of the shrimp.
9. Build your taco with shrimp, slaw, salsa, garnish with drizzle of slaw sauce, cheese, limes & fresh cilantro. Enjoy!