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?

Enjoy!!

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

salt

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