Succulent shrimp, a twist of lime, a drizzle of tequila, and a good bit of spice sure sound like the beginnings of a stellar flavor combination for a shrimp taco recipe. But with the finishing touches of a cool and creamy “awesome” sauce and a crisp chimichurri slaw, these shrimp tacos will blow all others away.
Mildly spicy with a zippy kick, these little shrimp tacos are drizzled in a cool and creamy “awesome” sauce and topped with a crispy and refreshing chimichurri-dressed slaw.
These succulent shrimp tacos with a bit of heat, fresh ingredients, and a sauce that ties it all together are the perfect way to go when you’re craving something zesty.
Marinated in lime juice and smoky spices, seared off in a screaming hot cast iron skillet to golden and charred perfection, then deglazed with a good splash of tequila, the shrimp are the star players in these tacos—a delicious alternative to the common beef, chicken, or pork.
Ingredients:
- • 1 pound peeled, deveined shrimp (medium size—you should have about 24 shrimp)
- • Avocado oil
- • Salt
- • Black pepper
- • Pinch or two cayenne pepper
- • 1 teaspoon chili powder
- • 1 teaspoon ground cumin
- • 1/2 teaspoon ground coriander
- • 4 cloves garlic, pressed through garlic press
- • Zest of 1 lime
- • Juice of 1/2 lime
- • 2 tablespoons tequila
- • Corn tortillas, warm
- • Chimichurri Slaw (recipe below)
- • “Awesome” Sauce (recipes below)
- • Cilantro leaves, for garnish
- • Cotija cheese, for garnish
Preparation:
-Place the shrimp into a bowl, and add in about 1-2 tablespoons of the oil; next add in a good pinch or two of salt and pepper, plus the cayenne, chili powder, cumin, coriander, garlic, and zest and juice of lime; marinate the shrimp for at least 20 minutes, or overnight, if doing ahead.
-Place a large cast-iron or heavy-bottom skillet over high heat, and drizzle in about 3-4 tablespoons of oil; once hot, add in the shrimp in a single layer, and allow to sear and become golden-brown on that first side, about 2-3 minutes; then turn and allow to sear on the second side for another couple of minutes.
-Once shrimp is seared/cooked through, add in the tequila and deglaze the pan (you can turn off your flame if this makes you more comfortable as alcohol can flare up), and allow the tequila to completely evaporate; spoon the shrimp onto a plate or bowl to hold.
-Assemble your tacos by laying down a couple of tortillas, then adding in a good heap of chimichurri slaw; top with about 3 shrimp, and drizzle some of the “awesome” sauce over top, and sprinkle with some cotija cheese and cilantro to finish.
Chimichurri Slaw Ingredients:
• 1 cup cilantro leaves, finely minced
• 4 cloves garlic, pressed through garlic press
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon (heaping) salt
• Pinch black pepper
• Juice of 1 large lime
• 2 tablespoons avocado oil
• 2 cups yellow cabbage, thinly sliced
• 2 cups purple cabbage, thinly sliced
Preparation:
-To make your chimichurri sauce, add all of the ingredients beginning with the minced cilantro leaves up to and including the avocado oil to a small bowl, and whisk together to combine.
-Add your sliced cabbage to another bowl, and add in the chimichurri sauce, and toss to coat; check to see if more salt/pepper is needed, and keep cold until ready to serve.
“Awesome” Sauce Ingredients:
• 1/2 cup mayonnaise
• 1/2 cup plain Greek yogurt (2%)
• 4 cloves garlic, pressed through garlic press
• 1/2 teaspoon salt
• Pinch black pepper
• Squeeze lime juice (1 teaspoon)
• Pinch cayenne pepper
• 1 tablespoons cilantro leaves, very finely minced
Preparation:
-In a small bowl, combine all ingredients until blended, and keep cold until ready to serve.
Recipe adapted by : thecozyapron.com