Step by Step: Shrimp Taco's

This past weekend I was totally in the mood for Mexican food. The one issue is that the majority of Mexican recipes are made with either beef or chicken. I committed to a meat and poultry-less lifestyle so that wasn't going to be possible... Then, as I was perusing one of my favorite blogs, Pioneer Woman, I saw a recipe for Shrimp Tacos! I went to the fisherman down the street, bought me some freshly caught prawns and started cooking. Let me say... this is one of the freshest, most tasty meals I have ever made!

Shrimp Tacos

Ingredients

 Shrimp

2 Tablespoons Canola Oil

1-1/2 pound Shrimp, Peeled And Deveined, Tails Removed

1 can (6 Ounces Approx) Mexican Tomato Sauce Or Enchilada Sauce

1/2 teaspoon Cumin

Slaw:

1/2 head Cabbage, Sliced Thin

1/2 head Purple Cabbage, Sliced Thin

1 whole Jalapeno, Chopped

Juice of one lime

1/2 cup Whole Milk

1/2 cup Mayonnnaise

1 teaspoon White Vinegar

1 Tablespoon Sugar

1/4 teaspoon Salt

1/4 teaspoon Cayenne Pepper

1/2 bunch Cilantro, Roughly Chopped

EXTRAS:

16 whole Corn Tortillas, Warmed

Pico De Gallo

Avocado Slices

Lime Wedges

Instructions

Let's start out with the slaw. Slice cabbage & purple cabbage thinly and place in large bowl. Chop jalapeno and squeeze the juice of one lime all over the mixture. Lastly, chop up your cilantro.

Next, let's make the slaw sauce. Mix your milk, mayo, cayenne, vinegar sugar and salt together. The earlier you make this mixture, the better. The flavors will all combine really nicely. Once it has had time to combine, pour it over your chopped slaw, mix and pop in the fridge to further combine.

Now... time for Shrimp. Place your peeled and de-veined shrimp in a pan heated with vegetable oil. Cook shrimp until it is pink.

Once the shrimp is pink, pour the enchilada sauce and cumin onto the shrimp. Turn the heat to medium-low and let simmer for about 10-15 minutes - soaking up those flavors!

 

Warm your tortillas in the microwave and grab your slaw and any of your other additional fixings (avocados, mango pico de gallo) and build your taco's.

 

 

All you have left to do is pour yourself a margarita and enjoy. The crunch of the cabbage combines with the sweetness of the mango and the heat of the shrimp makes for one enjoyable meal. Mr. M is not usually a fan of slaw, however, he is a big fan of this one!