Shrimp Tacos With Lime Slaw Recipes

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 WITH LIME SLAW RECIPE - (4.5/5)

Steps:

• Thaw shrimp, if frozen. Rinse shrimp; pat dry. In a resealable plastic bag combine olive oil, garlic, cumin, chili powder, and 1/4 tsp. salt; add shrimp. Seal bag and turn to coat shrimp; chill 30 minutes. Meanwhile finely shred peel from lime; juice lime. For lime slaw, in a large bowl combine the lime peel, lime juice, cabbage, and remaining 1/4 teaspoon salt; set aside. In a small bowl combine sour cream and chipotle pepper; set aside.Wrap tortillas in foil. Thread shrimp on 10-inch metal skewers.* On a covered grill, grill tortilla packet directly over medium heat for 5 minutes; turning once. Add shrimp to grill; cook 5 to 8 minutes or until opaque, turning halfway through grilling. Remove tortilla packet from grill. Remove shrimp from skewers. To serve, spread tortillas with sour cream mixture. Top with lime slaw and shrimp. Sprinkle with cilantro and pass lime wedges, if desired. *If using wooden skewers, soak in water 30 minutes before using. Nutrition Facts (Shrimp Tacos with Lime Slaw) Servings Per Recipe 6 cal. (kcal) 135, Fat, total (g) 4, chol. (mg) 62, sat. fat (g) 1, carb. (g) 15, Monosaturated fat (g) 1, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 1, pro. (g) 9, vit. A (IU) 351, vit. C (mg) 13, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 7, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 198, Potassium (mg) 138, calcium (mg) 42, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet

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.

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 CILANTRO-LIME CREMA

Steps:

• Rinse defrosted shrimp under cold water, drain, and pat dry.
• Combine shrimp, chili powder, garlic, paprika, cumin, onion powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper, coriander, and orange zest in a bowl. Mix well.
• Heat olive oil in nonstick frying pan over medium-high heat. Add shrimp and cook until bright pink on the outside and the meat is opaque, 4 to 5 minutes on each side, depending on the size of the shrimp.
• While shrimp cooks, prepare crema by whisking together sour cream, zest and juice of 1 lime, 1 teaspoon cilantro, garlic powder, and 1 pinch each of salt and black pepper.
• Heat corn tortillas in either a pan or on a griddle over low heat, 1 to 2 minutes per side. Be careful not to let them burn. Set aside.
• Assemble tacos by spreading 1 teaspoon crema across each tortilla, adding 3 or 4 shrimp, 2 slices of avocado, a sprinkle of fresh red onion, cilantro, and jalapeno. Serve with sliced limes to squeeze on top and extra crema on the side.