Shrimp Tacos with Creamy Slaw

Shrimp Tacos with Creamy Slaw

Time : 30 Minutes     Makes 6-8 tacos

Ingredients

FOR THE SHRIMP TACOS:

1 pound large or jumbo shrimp, peeled, deveined, and tails removed (fresh or frozen and thawed)

1 tablespoon extra-virgin olive oil, divided

1 teaspoon chili powder

1 teaspoon ground chipotle chili

1 teaspoon ground cumin

1/2 teaspoon kosher salt

6 to 8 corn or flour tortillas

Garnishes: avocados, cilantro, sour cream (or Greek yogurt), lime wedges

FOR THE SLAW AND SHRIMP TACO SAUCE:

1 cup nonfat plain Greek yogurt

2 tablespoons extra-virgin olive oil

1 clove garlic, peeled

1/2 small jalapeno, seeds and membranes removed

1/4 cup tightly packed fresh cilantro leaves

1/4 teaspoon kosher salt

Zest and juice of 1 large or 2 very small limes (about 2 teaspoons zest and 3 tablespoons juice)

2 cups shredded cabbage or slaw mix

 

Method

1. Rinse and pat the shrimp dry, then transfer to a large mixing bowl. Drizzle with 1/2 tablespoon

   olive oil and sprinkle with the chili powder, chipotle chili, cumin, and salt. Toss to coat evenly. Let

   rest while you prepare the shrimp taco sauce and slaw.

2. Prepare the sauce and slaw: In a food processor fitted with a steel blade, process the Greek

    yogurt, olive oil, garlic, jalapeno, cilantro, salt, lime zest, and lime juice. Taste and adjust

    seasonings as desired. Place the cabbage in a mixing bowl and toss with about 1/2 cup of the

    sauce. Add more sauce if you desire a creamier slaw, then reserve the rest of the sauce for

    serving.

3. Cook the shrimp: In a large nonstick skillet over medium high, heat the remaining 1/2

    tablespoon olive oil. Add the shrimp and sauté just until the shrimp is cooked through and

    no longer translucent in the center, about 4 minutes. Do not overcook! Transfer the shrimp

    immediately to a plate.

4. Warm the tortillas (optional) and assemble the tacos: If you like, warm the tortillas in the

    microwave (put them in a stack and cover them with a lightly damp towel) or a 250 degree F

    oven while the shrimp cook. To serve, fill the tortillas with your desired number of shrimp, then

    top generously with the slaw, extra sauce, a squeeze of lime juice, and any other desired

    toppings. Enjoy immediately.