Shrimp Tacos with Chimichurri and Slaw
Shrimp seasoned with chili and lime and topped with a cilantro chimichurri and cabbage slaw, all wrapped in a flour tortilla.
Equipment
- food processor or blender
- grill pan or skillet
Ingredients
For the Shrimp Tacos:
- 1 lb. gulf shrimp
- 1 tbsp. lime juice
- 1 tbsp. extra virgin olive oil
- 2 tsp. chili powder
- 1 tsp. cumin powder
- 1 tsp. coriander powder
- 1 tsp. garlic powder
- 1 tsp. paprika
- 1 tsp. oregano
- 8 small flour tortillas
- 8 tsp. butter
- 1 cup sour cream
For the Chimichurri Sauce:
- 1 cup cilantro
- 2 cloves garlic
- ½ diced jalapeno
- 2 tbsp. chopped red onion
- ¼ cup extra virgin olive oil
- 2 tbsp. lime juice
- ¼ tsp. kosher salt
- ¼ tsp. black pepper
For the Chipotle Mayonnaise:
- 1 cup mayonnaise
- 2 tbsp. chipotle peppers in adobo sauce
For the Red Cabbage Slaw:
- 2 cups red cabbage, thinly sliced
- ½ green pepper, sliced thinly
- 1 tbsp. extra virgin olive oil
- ¼ cup white vinegar
- 2 tbsp. sugar
- ¼ tsp. kosher salt
Instructions
For the Shrimp Tacos:
- Put the shrimp in a bowl, and toss with the oil, lime juice, and spices.
- In a cast iron skillet, on medium heat, toast up each tortilla on both sides, in melted butter. Use a teaspoon of butter for each tortilla.
- On a hot grill pan, or large skillet, grill the shrimp on both sides, until they turn pink, and are cooked through.
- Place shrimp in a tortilla and top with chipotle mayonnaise, chimichurri sauce, sour cream and red cabbage slaw.
For the Chimichurri Sauce:
- Mix all the ingredients in a food processor.
For the Chipotle Mayonnaise:
- Mix all the ingredients in a small bowl.
For the Red Cabbage Slaw:
- Place the cabbage and pepper in a medium bowl.
- Mix the remaining ingredients in a small jar, and pour them over the vegetables.
Tried this recipe?Let us know how it was!