Shrimp tacos with spicy cabbage slaw
Seasoned shrimp tacos topped with a spicy purple cabbage slaw filled with peppers and apples. Weeknight dinner made easy and flavorful.
- Prep time
- 10 min
- Cook time
- 7 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 cups purple cabbage (shredded)
- 1 teaspoon kosher salt
- ½ serrano pepper (seeds/ribs removed and diced)
- ¼ teaspoon ground cumin
- 2 tablespoons olive oil mayonnaise
- ½ granny smith apple (julienned)
- 2½ tablespoons lime juice
- Additional salt and pepper to taste
- 24 large raw shrimp (peeled and deveined (If using frozen shrimp, be sure they are uncooked))
- ½ teaspoon fresh ginger (pressed)
- 1 teaspoon ground cumin
- ½ teaspoon chile powder
- ¼ teaspoon cayenne pepper
- ¼ teaspoon paprika
- ¼ cup water
- Salt and pepper to taste
- 6 corn tortillas
- Crumbled cotija cheese
- 1 lime
Instructions
- 1
Prepare the slaw. Toss the shredded cabbage with 1 teaspoon salt and let it sit unrefrigerated for an hour.
- 2
After an hour, drain off the excess liquid and mis the cabbage with the serrano pepper, cumin, mayonnaise, and lime juice.
- 3
Add salt and pepper to taste and refrigerate until serving.
- 4
Cook the shrimp. In a cast-iron skillet, sauté shrimp with ginger, cumin, chile powder, cayenne pepper, paprika, water, salt, and pepper until just cooked. Set aside.
- 5
Heat tortillas in medium skillet.
- 6
Add 4 shrimp, handful of spicy cabbage slaw, and crumbled cotija cheese to each tortilla. Squeeze lime juice inside and serve.