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Wednesday, January 11, 2017

RECIPE: Rapid Crispy Shrimp Tacos

Another fantastic recipe!  Quick and easy, which was just what I needed on a day where I was NOT motivated to cook.  Fresh ingredients, deliciously spiced, easy as pie (or tacos) and not much mess! I say that because usually I'm a very messy cook!  I can't help it - I don't like things to touch so I use a ton of plates, paper towels, etc. etc.  But on to the recipe, shall we?

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1/4 oz Cilantro
1 lime
4 oz Shredded Red Cabbage
4 oz Julienned Carrots
2 tbsp. Mayonnaise
1 tbs. White Wine Vinegar
1 tbsp. Blackening Spice
10 oz Shrimp
1 tbsp. Cornstarch
6 Flour Tortillas
4 tbsp. Sour Cream
1 tsp sugar


1.  Wash and dry all produce.  Pick cilantro leaves from stems and discard stems.  Halve lime.

2.  Toss red cabbage, carrots, mayonnaise, white wine vinegar, 1 tsp blackening spice, juice of half a lime, and 1 tsp sugar in medium bowl.  Season with salt and pepper.

3.  In another medium bowl, toss shrimp with cornstarch, remaining blackening spice and pinch of salt and pepper.

4.  Heat a large drizzle of oil in a large pan over high heat.  Add shrimp and cook until opaque in the center and golden and crusty on the outside, about 2 minutes per side.

5.  Warm tortillas - either in a damp paper towel in a microwave for 30 seconds or (as I do) on a pan on the stove - warming on each side for about 30 seconds each.

6.  Fill each tortilla with sour cream, slaw, shrimp, cilantro and lime juice.

7.  Feed your face!

**photo and recipe courtesy of HelloFresh

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