Hot Honey Garlic Shrimp Tacos Slap Ya Mama Recipes

GARLIC SHRIMP TACOS RECIPE

Garlic Shrimp Tacos Recipe image

These garlic shrimp tacos are a mashup of flavors that work really well together. Buttery, garlicky shrimp served on a bed of tangy vinegar slaw topped with a sharp arból chile salsa with a touch of Mexican oregano.

Provided by Douglas Cullen

Categories Dinner

Time 20h20m

Number Of Ingredients 16

Ingredients

3 plum tomatoes
2 cloves garlic
3 to 4 árbol chiles
1/2 tsp Mexican oregano
1 tsp apple cider vinegar
4 tbsp water
1 tsp salt
2 tbsp oil
3 cups finely shredded cabbage
2 tbsp apple cider vinegar
1 tsp salt
1 1/4 lb. of medium-sized shrimp
6 cloves garlic
3 tbsp butter
1 tsp salt
12 corn tortillas

Steps:

Quarter the tomatoes.
Peel the garlic cloves.
Heat a large dry frying pan to medium-hot. Add the quartered tomatoes, garlic, and árbol chiles to toast.
Toast the chiles for 30 seconds on each side and then remove from the pan.
Toast the garlic for 2 more minutes then remove from the pan.
Continue to toast the tomatoes until they blacken.
Add all of the ingredients except the oil to your blender and blend for 1 minute.
In the same frying pan that you toasted the tomatoes, garlic and chiles heat the 2 tablespoons of oil to high heat.
Pour the blended salsa into the hot oil.
Reduce the heat to a simmer, then cook the salsa for 10 minutes.
Pour 2 tablespoons of apple cider vinegar into the bowl with the cabbage.
Add 1 teaspoon of salt.
Mix thoroughly so that all of the cabbage is coated with vinegar and salt.
Set aside until you are ready to serve your tacos. Stir just before serving.
If your shrimp come with the shells, remove the shells and discard.
Devein the shrimp by making an incision lengthwise along the back of the shrimp and gently remove the black vein with the tip of a knife.
Finely chop the garlic.
Preheat a large frying pan to medium-hot. Add the chopped garlic and cook for 1 minute stirring 3 times so that the garlic doesn't burn.
Add the shrimp to the pan and stir to coat the shrimp with butter.
Cook the shrimp for about 6 minutes until just cooked through. Stir and turn the shrimp every minute. To check for doneness, cut a couple of shrimp in half. If the shrimp is a pinkish white throughout it is fully cooked. If there are still translucent spots the shrimp needs to be cooked more. Cook for 1 more minute and then check for doneness again.
Warm the tortillas on a comal or griddle.
On each corn tortilla, layer a bed of cabbage slaw, 3 shrimps and then a dollop of salsa on each shrimp.
Serve 3 tacos per person.

Nutrition Facts : Calories 301 kcal, Carbohydrate 35 g, Protein 12 g, Fat 17 g, Sodium 335 mg, Sugar 4 g, ServingSize 1 serving

HONEY LIME SHRIMP TACOS

Honey Lime Shrimp Tacos image

Make and share this Honey Lime Shrimp Tacos recipe from Food.com.

Provided by quotFoodThe Way To

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

8 corn tortillas
1 tablespoon olive oil
1 lb medium shrimp, peeled, deveined and tails removed
2 tablespoons fresh lime juice
1 tablespoon honey
1 1/2 teaspoons Mexican seasoning
1/4 cup sour cream
1 teaspoon adobo sauce, from canned chipolte bell pepper
shredded lettuce or cabbage
shredded cheese
avocado, slices

Steps:

Warm tortillas in a dry skillet or lightly fry in a small amount of oil until crisp.
Heat oil in medium skillet.
Add shrimp and cook over medium heat for about 3 minutes or until mostly pink.
Stir in lime juice, honey, and Mexican seasoning.
Cook for about 5 minutes more until mixture is thick and glazes the shrimp.
Meanwhile, stir together sour cream and adobo sauce to make Chipolte Cream.
Spoon shrimp into tortilla and top with garnishes and a dollop of Chipolte Cream.

Nutrition Facts : Calories 260.7, Fat 8.7, SaturatedFat 2.5, Cholesterol 150.7, Sodium 677, Carbohydrate 27.8, Fiber 3.1, Sugar 5.4, Protein 18.6

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