Shrimp tacos are perfect for a super warm day. Refreshing, easy to make and that lime flavour just go down so well especially if paired with a good beer.
If you don’t feel like shrimp, just replace it with chicken. Let them marinate for a good hour instead of just 20 minutes. Cut in small strips and voila.
If you are serving this to kids, I recommend either using small shrimp or cutting them in pieces, it will be easier for them.
You need ( makes ~5)
- 200g cabbage thinly sliced
- 16 uncooked shrimp* ( if they are frozen put them in the fridge to thaw the day before)
- half onion thinly sliced
- 1 minced garlic clove
- olive oil
- 2 lime
- (optional) sliced jalapenos for some kick
- minced fresh cilantro
- 1/2tsp onion or garlic powder
- 3/4cup mayonnaise
- 1/4cup sour cream
- (optional) cayenne pepper
- (optional) avocado
- 1tsp tabasco chipotle sauce or whatever hot sauce you like
*Calculate about 3 large shrimps per taco. If you use smaller ones add a few more.
Instructions
- Zest your 2 limes, juice them in a little bowl and reserve
- For the slaw, combine the cabbage, cilantro, onion,~1/3 lime juice plus 1tsp olive oil. Do a taste test and adjust with salt and pepper as needed ( should need it). If you want add some avocado cubes to it. Reserve1 hour in the fridge
- For the sauce, combine the sour cream, mayonnaise, onion powder, ~1/3 lime juice and chipotle sauce. Adjust as needed with salt(should be ok). If you want more kick, add cayenne pepper.
- Peel your shrimp and put them on a paper towel to dry them a bit. Put them in a mixing bowl along with the remaining lime juice, minced garlic, half of the lime zest,1tsp olive oil and a dash of salt. Cover and put in the fridge 20 minutes.
- Heat a pan over medium-high, add some oil and cook the shrimps for about 90 seconds on each side. Take off from the heat.
- Dress your taco/tortilla starting with the slaw at the bottom, the shrimp and finally the mayo.