Shrimp Tacos with Fresh Cilantro and Lime

3 tacos

Ingredients

FOR THE SHRIMP
12 large raw shrimp, peeled and de-veined
1 tablespoon oil of choice (I used avocado oil)
1 large clove garlic, minced
Zest and juice of 1 lime
Pinch of chili powder
Salt and pepper to taste
FOR THE TOPPINGS
1½ cups shredded red and white cabbage and carrots (coleslaw mix)
3 tablespoons ranch dressing of choice (I like Ken’s brand, which is gluten free)
Black pepper to taste
FOR THE ASSEMBLY
3 good-quality corn tortillas, grilled over a gas flame or warmed
1 ripened avocado, sliced
1 small jalapeño, sliced thinly
Fresh cilantro, roughly chopped, including stems
Mexican hot sauce of choice (I like Tapatío for this)
A bit more ranch dressing, if desired
1 lime, cut into wedges

Directions

Start by marinating your shrimp. In a medium bowl, combine all the shrimp ingredients together and stir well to combine. Let marinate for 5 minutes.

While the shrimp are marinating, prepare the coleslaw topping. In a small bowl, combine the shredded cabbage and carrot coleslaw mix with the 3 tablespoons of ranch dressing along with a bit of pepper. Stir well to combine, cover with cling film, and place in the fridge until needed.

Warm a large skillet on medium-high heat. Once the pan is hot, add the shrimp to the pan and cook on medium heat until the shrimp are cooked, about 2 to 3 minutes each side. This won’t take long, so be careful not to overcook them.

Turn off heat and set shrimp aside for assembly.

Warm the corn tortillas, which I prefer to do directly over a medium gas flame by using a pair of tongs and just letting the tortillas get warm and start to bubble, turning over and moving them around for about 15 to 20 seconds each side. If you don’t have a gas stove top, you can just warm them in a hot, un-oiled pan over medium-high heat.

Take the coleslaw mix out of the fridge and prepare to assemble.

To assemble, place the warmed tortillas on a large plate or platter. Place a layer of the coleslaw mixture on the bottom of the tortilla, then top with 4 grilled shrimp per tortilla. Next, top with slices of avocado and jalapeño, followed by a generous sprinkling of fresh cilantro. Drizzle a bit of hot sauce and ranch dressing over top if desired. Serve with lime wedges and enjoy straight away.

Nutritional analysis for recipes is created using Food Processor SQL nutrition and fitness software by ESHA. Recipes are analyzed per serving (unless otherwise indicated) for calories, fat, cholesterol, sodium, carbohydrates, fiber and protein. Nutrient amounts are approximate due to variations in brands, manufacturer, preparation and ingredient substitutions. When ingredient choices are listed, we use the first one. Nonspecific amounts, for example "to taste," and garnishes are not included.

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