Shrimp Tacos With Lime Slaw Recipes
SHRIMP TACOS WITH LIME SLAW RECIPE - (4.5/5)
Provided by LRay
Number Of Ingredients 13
Steps:
- Thaw shrimp, if frozen. Rinse shrimp; pat dry. In a resealable plastic bag combine olive oil, garlic, cumin, chili powder, and 1/4 tsp. salt; add shrimp. Seal bag and turn to coat shrimp; chill 30 minutes. Meanwhile finely shred peel from lime; juice lime. For lime slaw, in a large bowl combine the lime peel, lime juice, cabbage, and remaining 1/4 teaspoon salt; set aside. In a small bowl combine sour cream and chipotle pepper; set aside.Wrap tortillas in foil. Thread shrimp on 10-inch metal skewers.* On a covered grill, grill tortilla packet directly over medium heat for 5 minutes; turning once. Add shrimp to grill; cook 5 to 8 minutes or until opaque, turning halfway through grilling. Remove tortilla packet from grill. Remove shrimp from skewers. To serve, spread tortillas with sour cream mixture. Top with lime slaw and shrimp. Sprinkle with cilantro and pass lime wedges, if desired. *If using wooden skewers, soak in water 30 minutes before using. Nutrition Facts (Shrimp Tacos with Lime Slaw) Servings Per Recipe 6 cal. (kcal) 135, Fat, total (g) 4, chol. (mg) 62, sat. fat (g) 1, carb. (g) 15, Monosaturated fat (g) 1, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 1, pro. (g) 9, vit. A (IU) 351, vit. C (mg) 13, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 7, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 198, Potassium (mg) 138, calcium (mg) 42, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
SHRIMP TACOS WITH LIME SLAW
Grated lime zest and lime juice provide a burst of flavor in this recipe and echo the citrusy palate of the Torrontés. The wine's acidity balances the assertive flavors of cilantro, jalapeño chili and green onions, while the shrimp and mayonnaise add richness to the dish but won't overwhelm the wine. You can cook the shrimp on an outdoor grill, as directed below. Alternatively, use a stovetop grill pan, or sauté the shrimp in a little olive oil or canola oil. Williams-Sonoma
Provided by By The Lake
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Prepare a hot fire in a grill. Place a grill screen on the grill rack.
- In a bowl, stir together the mayonnaise and lime juice. Add the cabbage, green onions, jalapeño and cilantro and mix well. Season with salt and pepper. Stir in the tomato. Cover the slaw and refrigerate until ready to serve.
- In a bowl, stir together the shrimp, oil, lime zest, 1/4 teaspoons salt and 1/2 teaspoons pepper. Lightly oil the grill screen.
- Arrange the shrimp on the grill screen, cover the grill and cook, turning once, until firm and opaque, about 4 minutes. During the last minute of grilling, arrange the tortillas on the grill and cook, turning once, until heated through.
- Transfer the shrimp to a serving bowl and the tortillas to a napkin-lined basket. Let diners assemble their own tacos with the shrimp, tortillas and slaw.
Nutrition Facts : Calories 367, Fat 12.9, SaturatedFat 1.8, Cholesterol 225.9, Sodium 438.9, Carbohydrate 36.5, Fiber 6.9, Sugar 7.4, Protein 28.9
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- In a bowl, add cabbage, onion, and jalapeño. Zest lime into bowl, then slice in half and juice both halves into bowl. Add sour cream, olive oil, and salt, stirring until coated. Set aside.
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- Meanwhile, warm your tortillas in one of two ways: Microwave: stack tortillas on a plate and cover with a damp paper towel. Microwave in 30 second bursts until warmed through. Stove top: in a dry skillet over medium heat, add tortillas one at a time and cook for 15-30 seconds per side.
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- In a small bowl, mix all seasoning ingredients together. Pat both sides of the shrimp dry and then gently toss in a large bowl with seasonings. Cover and place in the fridge while preparing the slaw.
- Add all slaw ingredients, except the cabbage to the bowl of a food processor and process until smooth. Taste and add salt or lime juice as preferred.
- Heat a drizzle of oil in a large skillet over medium-high heat. Add the shrimp to the hot pan and sauté for 5-8 minutes, flipping occasionally, until the shrimp are cooked through.
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