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Taco and seafood lovers — this one is for you! Make this fantastic dinner or lunch recipe to "wow" your family and friends.
Ingredients
FOR THE SHRIMP:
20 +/- medium shrimp peeled and deveined (frozen is fine)
2 tablespoons olive oil
1 teaspoon paprika
½ teaspoon ground cumin
¼ teaspoon onion or garlic powder (or both)
½ teaspoon black pepper ¼ teaspoon kosher salt (adjust seasonings +/- to taste)
FOR THE SLAW:
2 cups shredded green cabbage
¼ or so small/medium red onion – sliced thin
¼ cup or so chopped cilantro ½ jalapeno, seeded (or red chili pepper)
1 tablespoon olive oil
1 tablespoon honey (more or less)
2 tablespoons lime juice salt and pepper
FOR THE SAUCE:
1/4 cup greek yogurt or sour cream (or a bit more if you like)
1 tablespoon Sriracha (more for more spice)
6 small corn or flour tortillas (small or medium)
Directions
1. Combine shrimp (if frozen, thaw out in a bowl of water first), oil, and all the spices in a medium bowl or Zip-Lock bag. You can use these immediately or you can store them in the fridge until needed. They are better if you let them rest in the fridge for a bit. Heat a large skillet on medium to high heat. This should take about 5 minutes or so. Don’t get the pan too hot or you’ll burn the shrimp. Add a little of the olive oil to the pan and when it gets hot, add the shrimp. Cook shrimp until they are pink and cooked through. This should take only a few minutes. Shrimp cooks fast. Try not to overcook them or they’ll get rubbery. Repeat with any remaining shrimp. (Remember – only one layer of shrimp in the skillet at a time).
2. Combine all the ingredients for the slaw in a large bowl and mix. You can cover this and store in the fridge for a day or so if needed. Not too long or the cabbage will start to wilt.
3. Mix the Sriracha and yogurt/sour-cream in a small bowl. Taste and add more Sriracha until you get it how you like it.
4. You can heat the tortillas on the stove or microwave if you like. You can also use flour tortillas. We used the small “street” tortillas.
