When Paige mention the possibility of a taco blog party I was in! Who doesn't love tacos? They are incredibly easy to prepare and relatively healthy. My version of a shrimp taco is also gluten free because of my current needs. Corn tortillas are naturally gluten free, but since they are a soft taco I add a bright red cabbage cilantro slaw for the crunch in a perfectly textured taco.
Shrimp Tacos w/ Red Cabbage Cilantro Slaw and Chipolte Sour Cream
Prep Time: 20 minutes
Cook Time: 10 minutes
Makes 6-8 tacos
¼ head of red cabbage, thinly sliced
¼ tbsp. apple cider vinegar
1 tbsp. olive oil
¼ cup sour cream
1 tsp. sauce from a can of chipotle peppers in adobo
18 – 24 shrimp, peeled and deveined
Juice from 1 lime
6-8 corn flour tortillas
Cabbage Slaw: combine cabbage, cilantro, vinegar, and ½ tbsp. of olive oil in a bowl. Season with salt and pepper. Keep refrigerated until ready to serve, can be made ahead.
Chipotle Sour Cream: combine sour cream and adobo sauce. Keep refrigerated until ready to serve, can be made ahead.
Shrimp and Tortillas: marinate shrimp in the juice of ½ a lime and ½ tbsp. of olive oil. Season with salt and pepper. Can marinate up to ½ an hour in the fridge. While the shrimp is marinating, toast the tortillas in a dry skillet one at a time until just small bits are golden brown. Transfer warmed tortillas inside aluminum foil to keep warm until ready to serve. Saute shrimp in skillet, about 3-5 minute per side. Assemble tacos with slaw first, shrimp, and chipotle sour cream.