Monday, 23 April 2018

Chile Lime Shrimp Tacos

Guys.  Cinco de Mayo is coming.  Like SOON!  So you should probably start thinking about what you're going to have now.

And if you're super busy, I totally support easy choices.  If you have a bitchin' food scene, you can head out to your favorite Mexican food establishment - in fact I encourage it.  I've even got a FANTASTIC place where I live.

But it's also just fun to stay in and whip out that Margaritaville Margarita maker and make something amazing.

And after a few margaritas out of the Margaritaville machine, these tacos are a perfect choice.

Cause ALL YOU HAVE TO DO IS COOK SHRIMP and chop cabbage.  And maybe an avocado or two.

That's IT.

I mean.  If you're feeling up to it - you could totally make this pico de gallo or this white sauce.  That I serve with my amazing baja fish tacos.

Okay - so get everything together.

In a large Ziploc bag, combine the garlic,

Olive oil,

Lime zest,

Red pepper flakes, paprika, chili powder, and salt.

Smoosh everything together.  I'm not sure if "smoosh" is a technical cooking term that say - Gordon Ramsey would use, but Gordon's not here right now - and I do what I want here.

Add the shrimp and toss - smoosh - to coat the shrimp entirely.

It needs to marinate for 15 minutes.

Then - slice up the cabbage and dice the jalapeno and toss both together with the lime juice.

When the shrimp are done marinating, heat a large pan over medium-high heat.  When the pan is hot, add the shrimp and cook one side for a couple of minutes, flip and cook the other side until pink all the way through.  

You can gently warm up with tortillas in a frying pan or in the microwave.

To assemble - take a taco, add a little cabbage, add some shrimp, some avocado.  Maybe a little squeeze of fresh lime.

Serve with my favorite Mexican Rice!

Super simple, super FAST, and I totally think these are diet friendly!

Using a corn tortilla makes them gluten-free-friendly TOO!

I loved that these tacos were incredibly uncomplicated and the flavor of the shrimp was perfect - slightly smoky and sweet.  (I'm a sucker for lime)

Would these be something you should have for Cinco de Mayo?


xoxo - Heather

Chile Lime Shrimp Tacos
24 large raw shrimp, peeled
16 small corn tortillas
4 cups shredded cabbage
1/4 jalapeno, finely minced
1 Tablespoon olive oil
3 cloves garlic, finely minced
1 lime, zested and juiced
1/4 teaspoon red pepper flakes
1/4 teaspoon paprika
1/4 teaspoon chili powder
1 avocado, diced

  1. In a large Ziploc bag, combine the olive oil, lime zest, garlic, paprika, chili powder, red pepper flakes, 1/4 teaspoon salt.  Combine well.  Add the shrimp and toss to coat.
  2. Stir together the cabbage, lime juice, a pinch of salt, and jalapeno and set aside.
  3. Start heating a large pan over medium-high heat.  Once hot, add the shrimp and cook for about 2 minutes.  Then flip each shrimp and cook the other side for an additional 1 to 2 minutes, until the shrimp are cooked through.
  4. To assemble, lay out a warmed corn tortilla, add a little cabbage, a few of the shrimp, and some of the diced avocado.  Top with a squeeze of fresh lime.

Source: Fox and Briar

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