SHRIMP TACOS

INGREDIENTS:

Slaw:

1/2 small head green cabbage, thinly sliced

½ small head purple cabbage, thinly sliced

1/4 cup whole milk

1/2 cup mayonnaise

1 tablespoon sugar

1 teaspoon white vinegar

Shrimp:

2 tablespoons vegetable oil

2 pounds X-L fully cooked in bag, peeled and deveined shrimp, tails removed

One 8-ounce can enchilada sauce

ground cumin

2 Tbsp butter

1 lime cut in half

9 small flour tortillas

Optional: pico de gallo ( when I was making this recipe, I forgot to purchase the Pico, hahaha, but it is delicious with it)

DIRECTIONS:

For the slaw: Combine shredded green and purple cabbage in a large bowl. In a separate bowl, mix the milk, mayonnaise, sugar and vinegar. Pour the milk mixture over the cabbage and toss to combine. (Cover and refrigerate for a couple of hours or make the night before).

20180601_183908 (002).jpg

For the shrimp: Heat a large skillet over high heat. Turn heat down to medium high. Add the enchilada sauce to the skillet. Add the shrimp in single layer and sprinkle cumin over top of shrimp. Add 2 tablespoons butter. Stir to combine. Cook for approximately 2 minutes. Remove from heat.

20180601_182641 (002).jpg

Warm tortillas in a 375 oven wrapped in foil for approximately 5 minutes.

20180601_182019 (002).jpg

Add 5 shrimp per tortilla, shredded Mexican cheese, the slaw and a squeeze of lime. You can also put a spoonful of Pico de Gallo on top.

Makes 9 tortillas.

One Comment Add yours

  1. mistimaan says:

    Love to taste it

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s