Fresh and Spicy Shrimp Tacos
Something sweet and tangy.
Ingredients:
- Shrimp Marinade -
- Lime Juice - 6 Tbsp
- Canola Oil - 1/4 cup
- Honey - 1/4 cup
- Fresh/Frozen Ontario Garlic - 2 cloves, minced
- Lime - zest of one
- Srircaha Hot Sauce - 1 Tbsp.
- Shrimp - raw, defrosted, peeled & devined (30-40 count)
- Spicy Crema
- Greek Yougurt - 1/4 cup
- Garlic Chili Lime Chicken Splash - 1 Tbsp.
- Lime - zest of 1/2
- Tangy Slaw
- Red Cabbage - 1 cup, julienned
- Carrot - 1 cup, julienned
- Green Onions - 2, sliced
- Rice Vinegar - 3 tsp.
- Lemon Juice - 2 tsp.
- Brown Sugar - 1 tsp.
- Salt - 1/2 tsp.
- Black Sesame Seeds - 1 Tbsp.
- Tacos
- Cucumber - 1/2, sliced
- Corn Tortillas - 8
- Fresh Cilantro -
Instructions:
1) In a zipper bag combine all marinade ingredients along with raw shrimp. Marinate 20-45 minutes, tossing frequently.
2)While the shrimp is marinating, blend all crema ingredients in a small bowl until smooth. Keep covered in refrigerator.
3) Make Tangy Slaw by combing all ingredients in a bowl and tossing well to combine.
4) When shrimp are finished marinating, heat a large pan over medium heat with 1 Tsp. canola oil. Drain shrimp and discard marinade. Cook shrimp until opaque, about 4-6 minutes. Remove to a plate, chop roughly, if desired.
5) To assemble tacos; top each tortilla with sliced cucumber, Tangy Slaw and shrimp. Drizzle with Spicy Crema. Top with torn cilantro leaves and a few more black sesame seeds.
Another delicious recipe from the kitchen of The Garlic Box
