1405. Shrimp Tacos

Tacos are sandwiches, a la Mexican. They pack in a healthy dose of protein and vegetables all wrapped in a pliable tortilla bread. This version uses garlicky shrimp paired with crunchy shredded cabbage for a nice contrast in texture.
The sauce can be universally used over anything seafood-related. Fish finger tacos are also a thing, and the sauce would sit perfectly there too. In any case, so not skip out on two smal yet high-impact ingredients: fresh coriander (cilantro) and green limes for on-the-spot squirting.

Ingredients

For the Shrimp:
500g peeled cleaned shrimp
1 garlic clove, grated
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp ground cumin
1/4 tsp chilli powder
1 Tbsp olive oil

For the Toppings:
8 tortillas (small, 6” diameter)
2 cups shredded purple cabbage
1 large avocado
1/4 cup spring onion
1 cup grated cheese
1/4 bunch coriander
1 lime cut into 8 wedges

For the Sauce:
1/3 cup sour cream
1/3 cup mayonnaise
1 1/2 Tbsp lime juice
1/2 tsp garlic powder
1/2 tsp hotsauce, to taste



Method:

Pat dry shrimp with paper towels and place in a medium bowl. Add seasonings and garlic and stir to combine. Place a large non-stick pan over medium-high heat. Add 1 Tbsp olive oil and add shrimp in a single layer. Sauté 1-2 minutes per side or just until cooked through. As soon as they are cooked through, transfer to a serving platter and set aside to cool.
Thinly slice cabbage, avocado, finely dice onion, and coarsely chop the coriander. Add these to your serving platter along with lime wedges. Build tacos by arranging toppings and shrimp over each toasted tortilla.
In a small bowl, whisk together all sauce ingredients.
Toast 8 tortillas in a hot oven until pliable (do not toast them dry!).
Serve the lot in a large platter allowing each person to build their own taco.

صحة و عافية