Spicy Shrimp Tacos with Mango Slaw and Avocado Crema
Equipment
- Skillet
- small food processor
Ingredients
Spicy Shrimp
- 1¼ lbs large shrimp, deveined
- ¼-½ tsp chipotle powder
- 1 tsp smoked paprika
- 1 tsp ancho chili powder
- ½ tsp granulated onion powder
- ½ tsp granulated garlic powder
- ½ tsp ground cumin
- ½ tsp dried epozote or thyme or Mexican oregano
- ½ tsp sugar
- ½ tsp kosher salt
- 1 tbsp olive oil or butter or any neutral oil
Mango slaw
- large mango, diced into small pieces
- ¼ head red cabbage, finely shredded about 3½ cups
- 2-3 stalks scallions or green onions, chopped
- 1-2 tbsdp lime juice or vinegar
- 2-3 tbsp chopped cilantro
- ¼ tsp sugar
- kosher salt as needed
Avocado Jalapeño Crema
- 1 medium ripe avocado, chopped
- ½ cup greek yogurt
- 1-2 small cloves garlic use as you need
- 3-4 tbsp lime juice
- ½-1 jalapeño, seeded and chopped
Assembly
- small corn tortilla
- sliced lime as needed
Instructions
- In a bowl combine all the spices and add shrimp. Toss the shrimp and allow it to marinate for 5-10 minutes while you prep the other parts.
- Combine the mango, red cabbage, lime juice or vinegar, salt and sugar. Toss to combine and allow to rest for 5-10 minutes to soften. Add the cilantro and green onions and set aside.
- Blend all the ingredients for the crema. Adjust any seasoning as needed. Set aside.
- Heat a skillet or large pan and add oil or butter. cook the shrimp for 3-4 minutes flipping to cook evenly, until opaque and firm.
- warm and char the tortillas for about 20 seconds per side over an open flame and then wrap them in a clean kitchen towel until ready to serve. You can also heat the whole stack in a low oven (250°F), wrapped in a damp paper towel and then tightly in aluminum foil.
- Spread some avocado crema on the warm tortilla. Stack with shrimp and mango slaw. Serve with extra squeeze of lime as needed.
Tried this recipe?Please Click & Share @nourish_deliciously or tag #nourishdeliciously!