Spicy Shrimp Tacos with Cilantro Lime Slaw
Firefighter Brandon S.
Yield: 4 (2 Small Tacos Each)
Prep time: 20 minutes
Total time: 30 minutes
Cilantro Lime Slaw Sauce
¼ cup Oil
¼ cup water
½ cup chopped onion
½ cup cilantro leaves
2 cloves garlic
½ teaspoon salt
Juice from 2 limes
½ cup of full-fat-Greek Yogurt
2 teaspoons each Chili Powder and Cummin
½ teaspoon each onion powder and garlic powder
¼ teaspoon cayenne pepper
1 teaspoon course salt
1 lb. shrimp, peeled and deveined, tails removed
2-3 cups shredded green cabbage
8 small tortillas (corn or flour)
Avocados, Cotija Cheese and Lime Wedges for serving
Sauce: Pulse all the sauce ingredients in a food processor or blender until mostly smooth.
Slaw: Toss some of the sauce (NOT ALL) with the cabbage. The leftover sauce will be used to top the tacos.
Shrimp: Pat the shrimp dry with paper towels. Toss the shrimp in a small bowl with the spice mix to get them coated. Heat a drizzle of oil in a large skillet over medium high heat. Add shrimp to hot pan and sauté for 5-8 minutes, flipping occasionally, until shrimp are cooked through.
Tacos: Add shrimp to taco shell and garnish with you Avocados, Slaw, Cotija Cheese, Lime and Sauce.