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Cilantro Lime Shrimp Tacos

There are so many reasons why I love this Cilantro Shrimp Tacos recipe.  The main reason being that I can be eating tacos in 15-20 minutes.  As if that isn’t enough, it’s delicious combination of sweet and spicy with a little crunch gets me excited. Once you mix the ingredients together for the slaw, the shrimp will take less then 5 minutes to cook and within no time you will have your taste buds wondering how you were able to prepare such a meal in so little time.  The slaw bursts with heat, acidity and a little sweetest, while the shrimp gives you that little crunch, then you top it off with a creamy ranch and fresh cilantro for a perfect taco.

Makes 6-8 tacos

Ingredients:

Ranch dressing      1/2 cup

Sriracha      2-3 teaspoon

Jalapeño pepper, seeded, finely chopped       1/2 – 1

Juice of Lime      2

Zest of Lime      1

Apple cider vinegar      3-4 tablespoon

Honey, good quality       2-3 tablespoon

Kosher salt      1/2 teaspoon

Black pepper     1/8 teaspoon

Shredded/chopped cabbage    about 2 cups

Fresh chopped cilantro      to taste as needed

Shrimp, (50/60 count, peeled and deveined)      1 pound

Taco/Fajita seasoning, low sodium        1 tablespoon or as desired

Avocado oil       1 tablespoon

Fresh chopped cilantro       to taste as needed

Flour or corn tortillas      6-8

Fresh cracked pepper      as needed for garnish

Lets get cooking:

  • Prepare the Sriracha Ranch: Simply whisk together the Sriracha and ranch dressing, set aside. For a spicier sauce, add extra Sriracha to taste.
  • Prepare the Cilantro Lime Slaw: Combine the chopped jalapeño, lime juice, zest, apple cider vinegar, honey, salt, and pepper. Toss together with the cabbage and add as much cilantro as you desire. Taste, adjust seasoning, jalapeño and honey and set aside, until needed.
  • Dry the shrimp with paper towel and dust with fajita/taco seasoning, coating well.
  • In a non stick pan, over a medium high heat, grill the tortillas about 1 minute of each side and place on a plate and cover with a slightly damp paper towel until all the tortillas are ready, then set aside and immediately or at the same time cook your shrimp.
  • Heat a large skillet over a medium-high heat with oil and add 1/2 of your shrimp. Cook for about 3 minutes until the shrimp start to curl slightly, tossing frequently. Remove from heat and set aside and cook the rest of the shrimp
  • Assemble the tacos: Place the tortillas on your plates, topped with dressed slaw, shrimp, sriracha ranch and top with cilantro and fresh cracked pepper if desired.

For a printable or PDF version of this recipe, click here… 

I have prepared this recipe on WXFB Fox TV’s Carolina AM with Greg Rowles a few times.  It really is one of my favorites.  Take a few minutes and watch the segment…

 

Shrimp Tacos

Head over to Johnny D’s Waffles to check out what I do on a daily basis and do not forget to check out Johnny D’s the next time you are in Myrtle Beach.

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