Seasoned shrimp tacos topped with a spicy purple cabbage slaw filled with peppers and apples. Weeknight dinner made easy and flavorful.
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Ingredients
Spicy cabbage slaw (Adapted from The Homesick Texan)
2cupspurple cabbage, shredded
1teaspoonkosher salt
½serrano pepper, seeds/ribs removed and diced
¼teaspoonground cumin
2tablespoonsolive oil mayonnaise
½granny smith apple, julienned
2½tablespoonslime juice
Additional salt and pepper to taste
Shrimp Tacos
24large raw shrimp, peeled and deveined (If using frozen shrimp, be sure they are uncooked)
½teaspoonfresh ginger, pressed
1teaspoonground cumin
½teaspoonchile powder
¼teaspooncayenne pepper
¼teaspoonpaprika
¼cupwater
Salt and pepper to taste
6corn tortillas
Crumbled cotija cheese
1lime
INSTRUCTIONS
Prepare the slaw. Toss the shredded cabbage with 1 teaspoon salt and let it sit unrefrigerated for an hour.
After an hour, drain off the excess liquid and mis the cabbage with the serrano pepper, cumin, mayonnaise, and lime juice.
Add salt and pepper to taste and refrigerate until serving.
Cook the shrimp. In a cast-iron skillet, sauté shrimp with ginger, cumin, chile powder, cayenne pepper, paprika, water, salt, and pepper until just cooked. Set aside.
Heat tortillas in medium skillet.
Add 4 shrimp, handful of spicy cabbage slaw, and crumbled cotija cheese to each tortilla. Squeeze lime juice inside and serve.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.