Shrimp Tacos And Spicy Cabbage Slaw
Want a great, fun dish to pair with your favorite margarita? We have you covered! Need a recipe that can feed the family? Stick to this and you can serve 4 -5 people.
Spicy cabbage slaw (Adapted from The Homesick Texan)
1 small head of purple cabbage, shredded (about 4 cups)
1 teaspoon kosher salt
½ serrano chile, seeds/ribs removed and diced (add the whole chile for super spicy slaw)
½ teaspoon ground cumin
2 tablespoons olive oil mayonnaise
1 granny smith apple, julienned or shredded
3 tablespoons lime juice
Additional salt and pepper to taste
1.Toss the shredded cabbage with salt and let it sit unrefrigerated for an hour.
2.After an hour, drain off the excess liquid and mix the cabbage with the serrano chile, cumin, mayonnaise, apple, and lime juice.
3. Add salt and pepper to taste and refrigerate until serving.
About 1½ pounds raw shrimp, peeled and deveined (If using thawed frozen shrimp, be sure they are uncooked)
1 teaspoon fresh ginger, pressed
2 teaspoon ground cumin
1 teaspoon chile powder
½ teaspoon cayenne pepper
½ teaspoon paprika
½ cup water
Salt and pepper to taste
12-15 corn tortillas
Crumbled cotija or ricotta salata cheese
1. In a cast-iron skillet, sauté shrimp with ginger, cumin, chile powder, cayenne pepper, paprika, water, salt, and pepper until just cooked – when they turn pink. Set aside.
2. Heat tortillas in medium skillet for about 30 seconds on each side. Set aside and cover. Repeat with all tortillas.
3. Divide the shrimp among the tortillas and top with a handful of spicy cabbage slaw and some crumbled cheese. Squeeze lime juice inside and serve.
For more on this deliciously themed recipe, check out Snixy Kitchen.