Tired of your classic ground beef tacos and looking for a meatless option? Well then look no further than these absolutely delicious shrimp tacos! Originally taken from Buzzfeed Tasty, this is a must-have dish for your dinner menu! This recipe is a variation of your classic tacos, but without sacrificing the seasoned, distinctive flavor we all know and love! The lime-cilantro sauce on the side adds a refreshing creaminess to every bite, and is super easy to make! You probably don’t need much convincing, but in case your not, then let us tell you again, make these tacos! You are sure to love ‘em!
Recipe credit: Buzzfeed Tasty
Serves: 6
Prep time: About 1 hour
Ingredients:
910 g (2 lbs) Shrimp
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1 teaspoon cumin
1/2 teaspoon red pepper flakes
3/4 teaspoons salt, divided
oil for cooking
12 medium tortillas
1 cup sour cream (or coconut yogurt for a dairy-free version)
3 tablespoons fresh cilantro, plus more for garnish
1 tablespoon lime zest
2 tablespoons lime juice
150g (1 1/2 cups) green cabbage
150 g (1 1/2 cups) red cabbage
1 tablespoon minced jalapeño peppers
lime wedges
Special equipment:
A grill, or a cast iron grill pan
12 bamboo or metal skewers
First off, start by thawing and peeling the shrimp, shredding the green and red cabbage, and mincing the cilantro and jalapeño peppers. (Tip: when you first cut open the jalapeño pepper, wash off all of the seeds under water to make sure there are none left).
In a small bowl, combine the paprika, garlic powder, oregano, cumin, red pepper flakes and 1/2 a teaspoon of salt. Use a small whisk or a fork to thoroughly mix the spices.
In a large bowl, gently coat the shrimp with the spice mix.
Using a skewer, poke through the top and bottom of a shrimp, and then slide it down until the end of the skewer. Repeat with more shrimp, until the skewer is filled.
Repeat step four until all of the shrimp are on a skewer.
Right before grilling brush each skewer with olive oil to prevent sticking. (Tip: if you are using a grill pan, it is easier to cover the pan itself in oil, rather than brushing the skewers).
Cook on high heat for about three minutes on each side.
Remove from skewers and set aside for taco assembly. (Tip: if you prefer to serve the tacos without assembling them, you can skip this step and serve the shrimp on the skewers).
In a medium bowl combine sour cream, minced cilantro, lime zest, lime juice, and 1/4 teaspoon salt. Stir until well blended.
In a large bowl, mix the green and red cabbage with the minced jalapeño peppers, and half of the creamy lime-cilantro sauce. (Tip: make sure to mix well at this step to make sure there are no jalapeño pepper clumps, you don't want someone to jump out from the table with a red face).
If you are serving the tacos already assembled, then just combine all of the toppings to make the tacos, and then garnish each with some fresh cilantro and a lime wedge. (Tip: If you are not serving the tacos already assembled, then serve the lime wedges on a small platter, as quite a few people like to add a little extra something).
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