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SPICY SHRIMP TACOS WITH GARLIC CILANTRO LIME SLAW

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“Thanks to Lindsay at Pinch of Yum for bringing restaurant style shrimp tacos to our kitchen! We breaded our shrimp but the slaw makes it delicious either way!”
READY IN:
35mins
SERVES:
4
YIELD:
8 Mini Tacos
UNITS:
US

Ingredients Nutrition

Directions

  1. Pulse all the sauce ingredients except the sour cream in a food processor. When mostly smooth, add the sour cream and pulse until combined. Taste and adjust as needed. Set aside.
  2. Heat a drizzle of oil a large skillet over medium high heat. Pat the shrimp dry with paper towels and sprinkle with the spices. Add the shrimp to the hot pan and saute for 5-8 minutes, flipping occasionally, until the shrimp are cooked through.
  3. Toss some of the sauce (not all) with the cabbage until it the cabbage is coated to your liking. It should resemble a coleslaw - you want it to be enough sauce so the cabbage is weighed down a little bit. Use leftover sauce on top of the tacos or in other recipes.
  4. To serve tacos, smash a spoonful of avocado on the tortillas, top with a few pieces of shrimp, top with coleslaw, and finish with Cotjia cheese, cilantro, and lime wedges.

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