These tacos are simple to make and perfect for Cinco de Mayo. Shrimp or fish are ideal fillings for a light version of Mexican cuisine, which sometimes has a reputation for being heavy or fried. Soft tacos are a great way to enjoy your fiesta without the oil.
Prep time: 30 minutes
Cook time: 15 minutes
INGREDIENTS - SHRIMP
1 pound of shrimp, peeled and deveined
Juice from 2 limes
3 cloves of garlic, finely grated
¼ teaspoon dried chipotle
¼ teaspoon dried cumin
¼ teaspoon dried coriander
Black pepper to taste
Sea salt to taste
INGREDIENTS – CITRUS SLAW
4 cups shredded red cabbage
1 cup shredded carrots
½ cup diced red onions
1 jalapeno small dice
2 tablespoons chopped cilantro
3 ounces fresh lime juice
Sea salt to taste
Black pepper to taste
INGREDIENTS – SPICY CREMA
1 cup labne or yogurt
Juice from 1 lime
Zest from the same lime
¼ teaspoon chipotle powder
Sea salt to taste
INGREDIENTS – TACOS
8 corn tortillas
Marinate the shrimp
Combine garlic, lime juice, cumin, coriander, chipotle, and salt and pepper in a mixing bowl. Add shrimp and marinate for 20 minutes.
Make the slaw
Toss cabbage, carrots, jalapenos, red onion and cilantro in a bowl. Add lime juice, salt and pepper, and toss thoroughly.
Make crema
Blend labne or yogurt, lime juice, lime zest, chipotle powder and salt in a bowl.
Cook the shrimp
Grill or sauté shrimp on both sides until opaque.
Tortillas
Toast tortillas on each side on grill pan or pan until warm, soft and a little brown.
Assemble the tacos – first place shrimp in tortilla, add crema and top with slaw.
Que bueno!
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