Shrimp tacos with spicy cabbage slaw
yields: 2 servings, 6 tacos
Seasoned shrimp tacos topped with a spicy purple cabbage slaw filled with peppers and apples. Weeknight dinner made easy and flavorful.
Ingredients
Spicy cabbage slaw (Adapted from The Homesick Texan)
- 2 cups purple cabbage, shredded
- 1 teaspoon kosher salt
- ½ serrano pepper, seeds/ribs removed and diced
- ¼ teaspoon ground cumin
- 2 tablespoons olive oil mayonnaise
- ½ granny smith apple, julienned
- 2½ tablespoons lime juice
- Additional salt and pepper to taste
Shrimp Tacos
- 24 large raw shrimp, peeled and deveined (If using frozen shrimp, be sure they are uncooked)
- ½ teaspoon fresh ginger, pressed
- 1 teaspoon ground cumin
- ½ teaspoon chile powder
- ¼ teaspoon cayenne pepper
- ¼ teaspoon paprika
- ¼ cup water
- Salt and pepper to taste
- 6 corn tortillas
- Crumbled cotija cheese
- 1 lime
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.
