Shrimp Tacos with Cilantro Lime Cream

The ultimate taco for the season, light and flavorful with a bit of sweetness and zest! These shrimp tacos are sure to impress!


For the Shrimp Tacos:
  1. corn tortillas
  2. shredded cabbage mix (recipe below)
  3. avocado corn mixture (recipe below)
  4. cooked shrimp (recipe below)
  5. cilantro lime cream (recipe below)
  6. cut limes
  7. cilantro (for garnish)
For the Shredded Cabbage Mix:
  1. 2 cups shredded red cabbage
  2. 1 cup shredded green cabbage
  3. 1 tablespoon extra virgin olive oil
  4. 1 tablespoon white wine vinegar
  5. 1 teaspoon honey
  6. salt and pepper
For the Avocado Corn Mixture:
  1. 1/2 cup corn
  2. 2 avocados, diced
  3. 1/2 medium cucumber, diced
  4. 1/2 medium tomato, diced
  5. 1 green onion, chopped
  6. juice from 1/2 a medium lime
  7. salt and pepper
For the Cooked Shrimp:
  1. 3/4 lb fresh shrimp, peeled, deveined and tails removed
  2. 1 teaspoon lemon pepper
  3. 1 teaspoon garlic salt
  4. 3/4 teaspoon chipotle chili powder
  5. 1/2 teaspoon ground cayenne pepper
  6. 1/2 teaspoon onion powder
  7. 1/2 teaspoon dried marjoram
  8. 1/2 teaspoon dried cilantro
  9. juice from half a lime
  10. 1 tablespoon extra virgin olive oil
  11. 1/2 tablespoon salted butter
For the Cilantro Lime Cream:
  1. 1/2 cup sour cream
  2. 2 tablespoons ranch dressing
  3. 2 tablespoons chopped fresh cilantro
  4. juice of 1 lime
  5. 1/2 teaspoon honey
  6. 1/4 teaspoon smoked paprika
  7. salt and pepper
  1. Begin by shredding both colors of cabbage and mixing with the olive oil, vinegar, honey, salt and pepper. Mix it up well in a medium bowl and set aside to allow the flavors to set while you prepare the rest of the meal.
  2. In another medium bowl add the corn, avocado, cucumber, tomato and onion. Mix well, then season with lime juice, salt and pepper.
  3. For the shrimp, lay them out flat (make sure the tails are removed and all shells are gone!). Season both sides with lemon pepper, garlic salt, chili powder, cayenne pepper, onion powder, marjoram and cilantro. Squeeze the lime all over the shrimp.
  4. In a medium saute pan, add the extra virgin olive oil and the butter over medium heat. Once the butter has melted and the pan is coated, add the seasoned shrimp. Continue to stir the shrimp every so often until golden with a light char (about 5 minutes). While the shrimp is cooking add all the ingredients for the cilantro lime cream together and set it aside to add to the tacos.
  5. Once the shrimp has cooked through, heat the tortillas. Line them up on a serving platter or plate and fill them with a bit of the shredded cabbage mix.
  6. Top it with a few spoonfuls of the avocado corn mixture.
  7. Add a few pieces of that gorgeous shrimp to each taco.
  8. Serve with the cilantro lime cream, a few limes and a sprig of cilantro for garnish!
  9. Be generous with the cream, it sure is tasty. Enjoy!
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