Spicy Shrimp Tacos

Jan 26, 2021

INGREDIENTS

Garlic cilantro lime sauce:

• 1/4 cup oil
• 1/4 cup water
• 1/2 cup chopped green onions
• 1/2 cup cilantro leaves
• 2 cloves garlic
• 1/2 teaspoon salt
• juice of 2 limes
• 1/2 cup sour cream or full-fat Greek yogurt

Shrimp taco spice mix:

• 2 teaspoons each chili powder and cumin
• 1/2 teaspoon each onion powder and garlic powder
• 1/4 teaspoon cayenne pepper (more or less to taste)
• 1 teaspoon coarse sea salt

Stuff for the shrimp tacos:

• 1 lb. Butcher Box.ca Selva shrimp, peeled, tails removed
• 2–3 cups shredded green cabbage
• 8 small tortillas (corn or flour)
• avocados, Cotija cheese, and lime wedges for serving

DIRECTIONS

1. Sauce

Pulse all the sauce ingredients in a food processor or blender until mostly smooth.

2. Slaw

Toss some of the sauce (not all) with the cabbage. We’ll use the leftover sauce to top the tacos.

Stir in sugar, 4 tsp. salt, and ¼ tsp. black pepper. Bring to a simmer and cook, stirring and scraping up any brown bits, until most of the liquid is evaporated, 15–20 minutes; taste and season with salt and black pepper, if needed. Stir in raisins. Transfer to a medium bowl, cover, and chill at least 3 hours.

3. Shrimp

Pat the shrimp dry with paper towels. Toss the shrimp in a small bowl with the spice mix to get it coated. Heat a drizzle of oil a large skillet over medium high heat. Add the shrimp to the hot pan and sauté for 5-8 minutes, flipping occasionally, until the shrimp are cooked through.

4. Assembly

For the prettiest and easiest-to-eat assembly, go in this order: smashed avocado, slaw, and shrimp. Finish with Cotjia cheese, lime wedges, and extra sauce.