I did a little social media crowdsourcing recently to find out about which recipes you readers wanted to see first. The margin between these tacos and the winner (baked rosemary, thyme, & parmesan potato chips) was super slim, so you got the potato chip recipe on Monday and today we are talking taocs.
These tacos make for a fabulous dinner. They're healthy, flavorful, and filling all at the same time. Shrimp is marinated in a flavorful combination of Old Bay seasoning, citrus, and cayenne and then grilled until tender. For me, a fish taco is not complete without a little slaw and this tangy and spicy red cabbage and jalapeno slaw is the perfect complement to the briny grilled shrimp. Topped with some simple homemade guacamole, you have yourself a complete dinner in a tortilla.
My hubby can't eat shrimp, so I made these tacos with scallops for him. They were marinated and grilled in the same way that the shrimp was prepared and he seemed to really enjoy them.
Ingredients:
- Juice of 1 lemon
- 2 limes
- 1 tsp. Old Bay seasoning
- 1/4 tsp. cayenne pepper
- Salt and pepper, to taste
- 2 Tbs. olive oil
- 18 peeled and deveined raw shrimp
- 1 Tbs. light mayonnaise
- 2 Tbs. cilantro, chopped
- 2 cups shredded red cabbage
- 1/4 cup red onion, thinly sliced
- 1 jalapeno pepper, membranes removed, seeded, and finely diced
- 1 avocado
- 6 corn tortillas, warm
For the shrimp: In a large glass bowl, whisk together lemon juice, juice of 1 lime, Old Bay, cayenne, salt, pepper, and olive oil until fully combined. Add shrimp and toss to coat. Cover and refrigerate for 1-2 hours.
Preheat grill to high heat. Thread shrimp on to prepared skewers and grill for roughly 2 minutes per side, until shrimp is pink and curled. Remove from heat and when cool enough to handle, pull shrimp off the skewers and remove tails.
For the slaw: In a medium bowl, combine juice of 1/2 lime, mayonnaise, 1 Tbs. cilantro, and season with salt and pepper. Add cabbage, red onion, and jalapeno and stir to evenly coat.
For the guacamole: Mash the avocado in a small bowl. Add juice of 1/2 lime, 1 Tbs. cilantro, and season with salt and pepper. Stir to fully combine.
To assemble, layer each tortilla with a few spoonfuls of slaw, 3 shrimp, and a dollop of guacamole. Serve immediately.
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