SHRIMP TACOS WITH CREAMY TACO SLAW

SHRIMP TACOS WITH CREAMY TACO SLAW

Do you still read? WELL. Because I have a recipe for the juiciest, splendidly flavored shrimp tacos, complete with shrimp tacos sauce and creamy, dreamy shrimp tacos.

Not only is this healthy shrimp recipe worth cooking for dinner tonight, it's worth putting up with my bad jokes!

BEST Healthy Tacos Shrimps with cabbage and creamy lime cilantro sauce. Juicy, spicy and so light! Cook on the stove or grill.

Ingredients

For shrimp tacos:

1 pound of large or giant shrimp - peeled, decorated, with tails removed (fresh or frozen and thawed)

1 tablespoon of olive oil - split

1 teaspoon chili powder

1 teaspoon ground chipotle chili

1 teaspoon ground cumin

1/2 teaspoon kosher salt

6 to 8 corn or flour cakes

Side dishes: avocado - cilantro, sour cream (or Greek yogurt), lime wedges

FOR SALES FROM BOILER AND SHIP:

1 cup low fat plain Greek yogurt

2 tablespoons of olive oil

1 clove garlic - peeled

1/2 small jalapenos - seeds and membranes removed

1/4 cup tightly packed fresh cilantro leaves

1/4 teaspoon kosher salt

Zest and juice 1 large or 2 very small limes - about 2 teaspoons of zest and 3 tablespoons of juice

2 cups chopped cabbage - or a mix of cabbage

Instructions

1. Wash and dry the shrimp, then transfer to a large bowl. Sprinkle 1/2 tablespoon of olive oil and sprinkle with chili powder, chili chipotli, caraway seeds and salt. Toss to cover evenly. Let it rest while you cook the shrimp tacos and the sauce.
2. Prepare the sauce and stew: in a food processor with a steel blade, process Greek yogurt, olive oil, garlic, jalapenos, cilantro, salt, lime zest and lime juice. Try and adjust the seasonings as desired. Place the cabbage in a bowl and mix with 1/2 cup of the sauce. Add more sauce if you want a creamier sauce and then leave the rest of the sauce for serving.
3. Cook the shrimp: in a large skillet over medium heat, heat the remaining 1/2 tablespoon of olive oil. Add the shrimp and fry them until the shrimp is cooked and transparent in the center, for about 4 minutes. Do not overcook! Place the shrimp immediately on a plate.
4. Heat the cakes (optional) and collect the tacos. If you want, heat the tortillas in the microwave (put them in a stack and cover them with a slightly damp towel) or in an oven with a temperature of 250 degrees F while the shrimp is cooking. To serve, pour the tortillas with the desired amount of shrimp, and then generously lay the sauce, extra sauce, lime juice and any other necessary fillings on top. Enjoy immediately.

Recipe Notes

Shrimp tastes best on the day of manufacture, but can be stored in the refrigerator for up to 3 days. Since shrimp tend to dry when heated, I prefer to use leftovers on top of salads. Glory can be stored in the refrigerator for up to 2 days, and any additional sauce can be stored in the refrigerator for up to 5 days.

This article is adapted from this site.