Whether it's date night or just making dinner for the family, try this tasty shrimp taco recipe. It's perfect for a warm summery night. Shrimp tacos and sangria, yes please!!! A few weeks when I went out with my parents, my dad suggested I try the swordfish tacos, they were indeed delicious! So as a substitute I plan on making this Cilantro Lime Shrimp Taco recipe a lot over the summer :)
- 2+ jalapeno peppers, cut in half and seeded
cup sour creamor greek yogurt
- 2 tablespoons cilantro
- 1 small clove garlic, grated
green onion, sliced
- 1 tablespoon lime juice
- salt to taste
- For the Roasted Corn Slaw:
- 1 cup corn
- 2 cups cabbage, shredded
- 2 green onions, sliced
- 1/4 cup roasted jalapeno crema
- 1 pound cilantro lime shrimp
- 12 small corn tortillas
- 1 large avocado, diced
- cilantro to taste
FOR THE TACOS:
For the Roasted Jalapeno Crema:
-Place the peppers on a baking sheet with the cut side facing down. Place the baking sheet on the top shelf in the oven and broil until the outer layer of the skin has blistered and blackened, about 8-14 minutes.
-Place the peppers in a sealable container, seal and let them cool until you can handle them, about time minutes before pinching off the skin.
For the Roasted Corn Slaw:
-Heat the oi in a heavy skillet to medium high, add the corn, toss and let it sit cooking until charred, about 6-8 minutes, mix it up. Let it char again and set aside.
For the Tacos:
-Assemble the tacos with slaw on the bottom, topped with avocado, shrimp and a dollop of roasted jalapeno crema along with a garish of cilantro.
(image and recipe via closet cooking)