1poundshrimpfresh or frozen medium, thawed, peeled and deveined
1tablespoonextra-virgin olive oil
Red Cabbage Slaw:
½cuporange juicefresh squeezed
1cabbagesmall head, thinly sliced into shreds
1sweet onionsmall, thinly sliced
Kosher salt and fresh cracked black pepperto taste
Chipotle Sour Cream:
1teaspoonchipotle pepperfinely chopped, canned in adobo sauce or more!
Marinate the shrimp:
Thaw shrimp, if frozen. Peel and devein. Then rinse the shrimp and pat dry.
In a small bowl, combine the olive oil, garlic, cumin, chili powder, and salt, using a whisk, until well incorporated. Add the shrimp to a zip-top bag and pour in the marinade ingredients. Seal the bag squeezing as much air out as possible. Turn and gently squeeze the bag to move the shrimp around, making sure each shrimp is coated. Place the shrimp in the refrigerator no less than 30 minutes to marinate or overnight.
Make the Red Cabbage Slaw:
Chop the cabbage, onion, and cilantro and combine in a large mixing bowl.
In a smaller bowl, whisk together orange juice, vinegar, oil, and honey until combined.
Pour vinaigrette over cabbage mixture; season with salt and pepper, to taste. Toss well to coat.
Allow the slaw to sit at room temperature for a minimum of 20 minutes, tossing now and then, to keep the cabbage coated.
Prepare the Chipotle Sour Cream:
In a small bowl combine sour cream and chipotle pepper; refrigerate until needed.
Cook the shrimp:
Spread the shrimp out into the bottom of a large non-stick skillet over medium-high heat, ensuring there is a little room between each shrimp. Cook 5 to 8 minutes, turning about halfway through until the shrimp are opaque and have browned slightly.
Assemble the tacos:
To assemble these easy shrimp tacos, lightly toast a flour or corn tortilla over a gas burner on the stove or per package directions. Next, give the chipotle sour cream a final stir and dab some on the prepared tortilla. Spread the chipotle sour cream around the tortilla using the back of a spoon. Proceed, by placing 3 to 4 of the warm shrimp on top of the tortilla. Give the red cabbage a final toss and top the shrimp. Repeat for each taco and serve with extra fresh cilantro and lime wedges.
Tip: Line a large plastic cup with a zip-top bag, folding the top around the lip of the cup for easier filling.
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can't wait to see them! Don't forget to mention @TheMountainKitchen or tag #TheMountainKitchen!
Thanks for visiting TheMountainKitchen.com We hope you like this recipe. Please share your thoughts about this recipe with us!