Spicy Shrimp Tacos With Cilantro Lime Slaw Recipes

SHRIMP TACOS WITH CREAMY TACO SLAW

Steps:

• Rinse and pat the shrimp dry, then transfer to a large mixing bowl. Drizzle with 1/2 tablespoon olive oil and sprinkle with the chili powder, chipotle chili, cumin, and salt. Toss to coat evenly. Let rest while you prepare the shrimp taco sauce and slaw.
• Prepare the sauce and slaw: In a food processor fitted with a steel blade, process the Greek yogurt, olive oil, garlic, jalapeno, cilantro, salt, lime zest, and lime juice. Taste and adjust seasonings as desired. Place the cabbage in a mixing bowl and toss with about 1/2 cup of the sauce. Add more sauce if you desire a creamier slaw, then reserve the rest of the sauce for serving.
• Cook the shrimp: In a large nonstick skillet over medium high, heat the remaining 1/2 tablespoon olive oil. Add the shrimp and sauté just until the shrimp is cooked through and no longer translucent in the center, about 4 minutes. Do not overcook! Transfer the shrimp immediately to a plate.
• Warm the tortillas (optional) and assemble the tacos: If you like, warm the tortillas in the microwave (put them in a stack and cover them with a lightly damp towel) or a 250 degree F oven while the shrimp cook. To serve, fill the tortillas with your desired number of shrimp, then top generously with the slaw, extra sauce, a squeeze of lime juice, and any other desired toppings. Enjoy immediately.

SPICY SHRIMP TACOS WITH GARLIC CILANTRO LIME SLAW

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.

SPICY SHRIMP TACOS WITH CILANTRO LIME SLAW

Steps:

• Defrost the frozen shrimp according to package directions. Note: Most recommend defrosting the shrimp overnight in the refrigerator, so don't forget to take it out of the freezer the night before!
• In a medium mixing bowl, toss together the coleslaw mix, chopped cilantro (saving a few leaves for garnish), lime juice, salt and pepper until well combined. Set aside.
• In a separate small bowl, whisk together plain greek yogurt, mayonnaise, sriracha, maple syrup and lime juice until combined. Set aside.
• Heat the oil in a pan over medium heat. Add shrimp and stir fry for 1-2 minutes until it starts turning pink. Add garlic, chilli powder, cumin, paprika and chipotle powder and continue to stir another 3-5 minutes until shrimp is cooked through.
• To each tortilla, add cilantro lime slaw, cooked shrimp, avocado, tomato, red onion, cheese and sriracha mayo. Optional: Add a squeeze of lime juice and cilantro for garnish. Enjoy!

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.

SPICY SHRIMP TACOS WITH GARLIC CILANTRO LIME SLAW

Steps:

• For the garlic cilantro lime sauce: Combine oil, water, green onions, cilantro, garlic, salt, lime juice 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 (cumin, chili powder, Southwestern rub). 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 cheese, cilantro, cayenne pepper and lime wedges.
• **For the three spices, I used chili powder, cumin, and a store bought southwestern seasoning mix / rub. I would say the chili powder and the cumin are must-haves for the color and flavor, but then just add whatever else you like or have in your spice cabinet from there. If you don't have a seasoning mix that's salted, be sure to add salt and pepper.