Spicy Shrimp Tacos

Ingredients

Directions

• 1 lb. large shrimp, peeled, deveined, tails removed
• 1 tbsp. olive oil
• Taco Seasoning (I like Kinder’s), or combine 2 tsp ea. chili powder and cumin, 1/2 tsp ea. onion and garlic powder, 1/4 tsp cayenne pepper (to taste), 1 tsp coarse salt.
• 8 tortillas (~6-inch), corn or flour
• 1-2 avocados
• 1/3 cup Cotija cheese
• lime wedges for serving
• Chipotle-Lime Crema (see below)
• Mango Salsa (see below)
• Cabbage Slaw (see below)

Chipotle-Lime Crema

• 1/4 cup mayonnaise
• 1/4 cup plain Greek Yogurt
• 2 canned Chipotles in Adobo (remove seeds), plus a tablespoon of the Adobo sauce
• Juice of 1/2-1 lime, to taste
• Salt to taste

Mango Salsa

• 1-2 Ripe Mangos, diced (How to cut a mango)
• 1 red bell pepper, diced
• 1/4 red onion, diced
• 1 jalapeno, seeded and minced
• 1/3 cup packed fresh cilantro, chopped
• 1 large lime, juiced
• Salt to taste

Cabbage Slaw

• 2-3 cups shredded green or red cabbage
• 1/4 cup mayonnaise
• 1 tsp granulated sugar (or date sugar)
• 1 tbsp white wine vinegar
• salt and pepper to taste

• Toss shredded cabbage with mayonnaise, vinegar, sugar and salt and pepper to make slaw.
• Mix together all the ingredients for the mango salsa.
• Place all ingredients for Crema in a small blender or food processor to puree.
• Pat dry shrimp and season to taste with taco seasoning. Heat olive oil in non-stick or cast iron pan to medium-high heat. Sear shrimp for 3-4 minutes, turning once to get a little carmelization on each side.
• For tortillas, heat up in a lightly oiled pan, sear on each side until they become slightly browned in areas. I like to lightly season the tortillas with salt and cumin while they’re heating.
• Set everything out in individual bowls and plates, allowing people to assemble their own tacos.

Walking Tacos