Shrimp tacos with creamy cilantro slaw
Shrimp tacos are always a crowd pleaser. These are seasoned well and topped with a cool creamy cilantro slaw and slices of fresh avocado.
Fast, easy, healthy, gluten and dairy free dinner on the table in less than 20 minutes. Boom. You’re welcome.
XO, km
THE DISH:
Shrimp tacos with creamy cilantro slaw | serves 6
THE STUFF:
1 pound large shrimp, peeled and deveined
1 tablespoon chili powder
1 tablespoon ground cumin
1/2 teaspoon Kosher salt
1/8 teaspoon ground pepper
1 clove garlic, finely chopped
2 tablespoons EVOO
Corn tortillas, toasted
Avocado, sliced
CREAMY CILANTRO SLAW:
2 cups shredded purple cabbage
2 cups shredded green cabbage
1/2 cup cilantro, roughly chopped
1 tablespoon chopped jalapeño
1/2 cup mayonnaise
3 tablespoons white vinegar
Kosher S+P
THE HOW-TO:
Toss the shrimp with the chili powder, ground cumin, salt, pepper, garlic and EVOO. Get a skillet very hot over high heat and then sauté the shrimp until pink, about 2 minutes per side. Set aside.
In a large mixing bowl toss the purple cabage, green cabbage, cilantro, jalapeño, mayonnaise (add more if you like) and vinegar. Season to taste with S+P.
To assemble: pile slaw into corn tortillas and top with shrimp and avocado. Add salsa or hot sauce if you like.
If you want to lighten this up a bit you can use greek yogurt in place of mayonnaise. Also, this is so good with thin slices of a tart apple. Just sayin’