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Shrimp Tacos

Shrimp Tacos
PREP TIME
16 min
YIELDS
8 servings

Plump and juicy shrimp are served on corn tortillas and topped with a spicy slaw.

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Ingredients

Slaw

1
jalapeno, sliced
½
head green cabbage, thinly sliced
½
head purple cabbage, thinly sliced
½
cup whole milk
½
cup mayonnaise
1
Tbsp sugar
1
tsp white vinegar
¼
tsp cayenne pepper
¼
tsp kosher salt
½
bunch fresh cilantro, roughly chopped

Shrimp

2
Tbsp vegetable oil
1 ½
lb(s) peeled and deveined shrimp, tails removed
1 6-oz
can Mexican tomato sauce or enchilada sauce
½
tsp ground cumin
1
Tbsp butter

For serving

16
corn tortillas, warmed according to package instructions
Pico de gallo
Avocado slices
Sour cream
Grated Pepper Jack cheese
Lime wedges
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Directions

Step 1

Combine the sliced jalapeno and shredded green and purple cabbage in a large bowl. In a separate bowl, mix the milk, mayonnaise, sugar, vinegar, cayenne and salt. Pour the milk mixture over the cabbage and jalapeno and toss to combine. (Cover and refrigerate for a couple of hours if you have the time.) Before serving, toss in the cilantro.

Step 2

Heat the oil in a heavy skillet over high heat. Throw in the shrimp and cook, tossing it around, until opaque, 2 to 3 minutes. Reduce the heat to low and pour in the tomato or enchilada sauce, stirring to combine. Stir in the cumin and cook for another 1 to 2 minutes. Add the butter, then remove from the heat.

Step 3

Serve the warm tortillas with the shrimp, slaw, pico de gallo, avocado slices, sour cream and pepper jack cheese, then let everyone build their own tacos. Be sure to squeeze the lime wedges over the top at the end!

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My rating for Shrimp Tacos
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