Here is a delicious, quick and oh yes, healthy meal – Spicy Shrimp Tacos with Red Cabbage Slaw. It’s great to serve family style for ease. It also makes a great meal for guests since it can be prepared quickly and most of it in advance. This is one of my favorite go to summer dishes, because it’s light , easy and cool but of course it’s great all year round !
From by the bay, wishing you spicy taco food memories!
Spicy Shrimp Tacos with Red Cabbage Slaw
Red Cabbage Slaw
- 1 pound shredded red cabbage slaw, approx. 4 cups
- 1/4 cup fresh lime juice
- 1/4 cup fresh orange juice
- 2 tablespoon olive oil
- 1 tablespoon granulated white sugar
- fine sea salt
- fresh ground black pepper
- 1 Haas avocado, flesh scooped out
- 1/2 cup sour cream
- 1 lime juiced
- fine sea salt, to taste
Spicy Shrimp Taco
- 1 pound shrimp, cleaned and deveined
- 1 tablespoon olive oil
- 1 teaspoon ancho chile
- 8 soft corn tortillas
- 8 lime wedges
- optional: to garnish cilantro leaves and jalepeno chili sliced in very thin sliced rounds
To make the Red Cabbage Slaw
In a medium bowl add the lime juice, orange juice, olive oil and sugar. Whisk together until sugar is dissolved. Add the red cabbage to the bowl and mix until cabbage is coated with the dressing. Add salt and pepper to taste. Let sit in the refrigerator covered for approximately 4 hours before serving.
To make the Avocado Sauce
In a small food processor or blender add the avocado, lime juice, sour cream and salt. Blend until smooth. Place in a covered container and place in the refrigerator until ready to use.
To make the Spicy Shrimp Taco
Heat a grill pan until hot, add the shrimp and grill approximately 2 to 3 minutes per side or until the shrimp turn opaque. Warm soft tortillas in the microwave for a minute. To serve, place the shrimp, slaw, avocado sauce along with garnishes of lime, cilantro and jalapeno on platters and allow guests to make their own tacos.