A crunchy cabbage slaw is the key to these five-star shrimp tacos. The best part? They're ready to eat in just 16 minutes. Dovetailing Tip: Use the shrimp you cooked on day 1 in today's recipe.
Serving size: 8
Calories per serving: 290
1 jalapeno, sliced
1/2 head green cabbage, thinly sliced
1/2 head purple cabbage, thinly sliced
1/2 cup whole milk
1/2 cup mayonnaise
1 tablespoon sugar
1 teaspoon white vinegar
1/4 teaspoon cayenne pepper
1/4 teaspoon kosher salt
1/2 bunch fresh cilantro, roughly chopped
2 tablespoons vegetable oil
1 1/2 pounds peeled and deveined shrimp, tails removed
1-6 ounces can mexican tomato sauces or enchilada sauce
1/2 teaspoon ground cumin
1 tablespoon butter
16 corn tortillas, warmed according to the package instructions
pico de gallo
grated pepper jack cheese
For the shrimp: 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.
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!
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.