With Cinco de Mayo coming up this weekend, I have been thinking a lot about tacos, well, about Mexican food anyway. These shrimp soft tacos some of my favorite tacos, so naturally I think you should try them. I especially like the jalapeno coleslaw that goes in them. The sour cream mayonnaise combination is the perfect foil for the spicy shrimp. And, the occasional bite of jalapeno makes it just perfect. If you like things on the hot side, you can leave some of the seeds in the jalapeno, but if you would rather keep it mild, then remove them. Also, be sure to wear gloves while chopping the jalapenos because they can burn your fingers as well as your tongue. Hope you enjoy!
Shrimp Soft Tacos
Ingredients
- 6 cups cabbage, chopped (about 1 small head)
- 2 large jalapenos, diced
- 1/4 cup cilantro, chopped
- 1/2 cup mayonnaise (I used light.)
- 1/2 cup sour cream (I used light.)
- the juice of one lime
- salt and pepper to taste
- 1 Tbsp. olive oil
- 1 1/2 pounds shrimp
- 1/2 tsp. chili powder
- the juice of one lime
- 12 corn tortillas
- toppings: jalapeno coleslaw, cilantro, salsa, sour cream, guacamole, cheese, and anything else that sounds good
Instructions
- Stir together the first 6 ingredients until well combined. Refrigerate while you finish the tacos.
- Season shrimp with salt, pepper, and chili powder.
- Heat olive oil in a large skillet over medium.
- Add seasoned shrimp and saute until opaque being careful not to over cook.
- Squeeze lime juice over shrimp. Place tortillas on a microwave save plate between two damp paper towels. Microwave on high about 1 minute or until heated through.
- To assemble tacos, place shrimp, jalapeno coleslaw and any other desired toppings on a warm corn tortilla. Fold the sides to be able to pick up and eat.
