JALAPEÑO SLAW SHRIMP TACOS

Literally one of my favorite things I have had in a very long time 🌮 Nana brought the fire with these spicy tacos 🔥

WHAT YOU NEED: 

Taco Seasoning

*you can either use a packet of taco seasoning or make your own….

1 tablespoon chili powder

2 teaspoons cumin

1 teaspoon paprika

1 teaspoon black pepper

½ teaspoon salt

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon red pepper flakes

¼ teaspoon dried oregano

¼ teaspoon red cayenne pepper

Jalapeño Lime Slaw

2 cups shredded cabbage

½ small red onion thinly sliced

1 jalapeño diced

1 lime

½ cup sour cream or plain Greek yogurt

1 tablespoon olive oil

½ teaspoon salt

Shrimp Tacos

1 pound medium shrimp peeled, deveined, tails removed

1 tablespoon taco seasoning

1 tablespoon olive oil

8-10 small corn tortillas

2 tablespoons fresh chopped cilantro – optional

WHAT YOU DO:

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.

In a bowl, add shrimp and taco seasoning – toss to coat.

In a sauté pan over medium heat, add olive oil. When hot, add shrimp and spread into a single layer. Cook for about 2 minutes, flip, then cook another 2 minutes, or until shrimp form a “U” shape and look pink and mostly white. When shrimp curl to form an “O” shape, they are overcooked. Cooking time will depend entirely on the size of your shrimp – look for visual cues and worry less about cooking time

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.

Air fryer (I did this and it’s not my favorite way to cook them)

Cook at 350 for 8 min 

Assemble your tacos – add shrimp to each tortilla, then top with a generous scoop of slaw. Optionally, sprinkle with fresh chopped cilantro or parsley before serving.

c\o the toasty kitchen