Spicy_shrimp_tacos

Spicy Shrimp Tacos for Cinco de Mayo

Is there a better way to celebrate Cinco de Mayo than with tacos and margaritas? I think not.

Also, I’m loving that two of my recent posts include “spicy” in the title.  My true essence.

This year, we’re celebrating with Pinch of Yum’s spicy shrimp tacos with garlic cilantro lime slaw. I meal prepped three different sauces on Sunday, and realized that each was green. Obviously I love my avocados and cilantro. And I looooove my garlic too. Thankfully, so does Hunter or he would have a hard time eating anything I cook for him. This garlic cilantro lime sauce is the kind of sauce that could really go with anything and everything…salads, fish, quesadillas, burgers, etc., so if you like the ingredients in its name, keep it nearby at all times.

Taco_in_the_air

Cheers!

It’s important to note that these tacos have a delicious slaw. So basically, they are a salad. But in all honesty, if you did want to cut down on carbs, you could easily put these in lettuce wraps and they would be just as delicious. I’m a big fan of wrapping my food in romaine. It would also help offset the necessary fresh guac and cold bev that must be served alongside this entree.

Spicy_shrimp_tacos

Patio tacos are the best tacos.

You’ll need:
For the garlic cilantro lime sauce:
  • 1/4 cup oil
  • 1/4 cup water
  • 1/2 cup chopped green onions
  • 1/2 cup cilantro leaves
  • 2-3 cloves garlic
  • 1/2 teaspoon salt
  • Juice of 2 limes
  • 1/2 cup sour cream (I subbed Greek yogurt! I am a pillar of health)
  • For the Shrimp Tacos:
For the shrimp tacos:
  • 1 lb. shrimp, peeled and deveined, tails removed
  • 1 teaspoon each chili powder, cumin, and taco seasoning
  • 1/4 teaspoon cayenne pepper (more or less to taste)
  • 2-3 cups shredded green cabbage
  • 8 small corn tortillas
  • 1-2 avocados
  • Cotija cheese and additional cilantro for topping
  • lime wedges for serving
corn_on_the_cob

Served with grilled corn!

Directions:
  • Pulse all the sauce ingredients except the sour cream in a food processor. When mostly smooth, add the sour cream and pulse until combined. Taste and adjust as needed. Set aside. (Or prep the sauce ahead of time and cut your prep time in half!)
  • Heat a drizzle of oil a large skillet over medium high heat. Pat the shrimp dry with paper towels and sprinkle with the spices. Add the shrimp to the hot pan and sauté for 5-8 minutes, flipping occasionally, until the shrimp are cooked through.
  • Toss some of the sauce (not all) with the cabbage until it the cabbage is coated to your liking. It should resemble a coleslaw – you want it to be enough sauce so the cabbage is weighed down a little bit. Use leftover sauce on top of the tacos or in other recipes.
  • To serve tacos, smash a spoonful of avocado on the tortillas, top with a few pieces of shrimp, top with coleslaw, and finish with Cotjia cheese, cilantro, and lime wedges.

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