Shrimp cooks very quickly, making these tacos a great choice for a quick and colorful weekday meal. Serve them with a purchased pico de gallo or your favorite salsa. Or, to make your own easy pico de gallo, simply stir together 5 diced plum tomatoes, 1 seeded and minced jalapeño, 1/2 diced white onion, 1/4 cup (1/3 oz./10 g) chopped fresh cilantro, 2 minced garlic cloves, the juice of 1 lime and salt to taste.
Spicy Shrimp Tacos with Red Cabbage Slaw
1 Tbs. plus 2 tsp. chili powder
1 Tbs. plus 1 tsp. cumin
3 garlic cloves, minced
1 bay leaf, torn in half
3 Tbs. canola oil
2 lb. (1 kg) medium shrimp, peeled and deveined
For the red cabbage slaw:
1/4 cup (2 fl. oz./60 ml) rice vinegar
2 Tbs. canola oil
2 tsp. sugar
3 cups (9 oz./270 g) shredded purple cabbage
1/4 cup (1/3 oz./10 g) chopped fresh cilantro
Salt and freshly ground pepper, to taste
Nonstick cooking spray
Pico de gallo or salsa for serving
10 to 12 small corn tortillas, warmed
2 avocados, pitted and sliced, for garnish (optional)
In a bowl, stir together the chili powder, cumin, garlic, bay leaf and oil. Add the shrimp and stir
to coat. Cover and refrigerate for 1 hour.
Meanwhile, to make the slaw, stir together the vinegar, oil, and sugar in a large bowl until the sugar dissolves. Add the cabbage and cilantro, toss to combine and season with salt and pepper.
Remove the shrimp from the refrigerator and discard the bay leaf. Heat a stove-top grill pan over high heat. Using nonstick cooking spray, coat the grill. Grill the shrimp until opaque, about 2 minutes per side.
To serve, place the shrimp, slaw, pico de gallo, tortillas and avocado, if using, on platters and allow guests to make their own tacos.
Find more wholesome recipes for every day of the year in our new cookbook, Healthy Dish of the Day, by Kate McMillan.
3 comments
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[…] Tonight I made shrimp tacos for Seedy, with a recipe he actually picked out himself from Williams-Sonoma. […]
If I had to go cannibal for one day this year it would be for this recipe. Delicious!