CITRUS SLAW FOR SHRIMP TACOS RECIPES

SHRIMP TACOS WITH CITRUS CABBAGE SLAW RECIPE | REAL SIMPLE

Shrimp Tacos With Citrus Cabbage Slaw Recipe | Real Simple image

Provided by Kate Merker

Total Time 20 minutes

Yield Serves 4

Number Of Ingredients 10

Ingredients

¼ cup fresh orange juice
2 tablespoons fresh lime juice
2 tablespoons sour cream
kosher salt and black pepper
¼ small cabbage (8 ounces), shredded
1 cup corn kernels (from 1 to 2 ears, or frozen and thawed)
1 jalapeño, seeded and chopped
1 tablespoon olive oil
1 pound peeled and deveined medium shrimp
8 small flour tortillas, warmed

Steps:

In a large bowl, whisk the orange and lime juices, sour cream, ½ teaspoon salt, and ¼ teaspoon pepper.
Add the cabbage, corn, and jalapeño and toss to combine. Let sit, tossing occasionally, for 10 minutes.
Meanwhile, heat the oil in a large skillet over medium-high heat.
Season the shrimp with ½ teaspoon salt and ¼ teaspoon pepper. Cook until opaque throughout, 2 to 3 minutes.
Serve the shrimp with the tortillas and the slaw.

Nutrition Facts : Calories 392 calories, CarbohydrateContent 47 g, CholesterolContent 177 mg, FatContent 9 g, FiberContent 4 g, ProteinContent 31 g, SaturatedFatContent 3 g, SodiumContent 1095 mg

CITRUS SHRIMP TACOS RECIPE | MYRECIPES

Citrus Shrimp Tacos Recipe | MyRecipes image

These citrus shrimp tacos pair marinated, grilled shrimp with a homemade cream sauce and fresh corn salsa for a colorful entree that's full of flavor.

Provided by MyRecipes

Total Time 41 minutes

Prep Time 25 minutes

Cook Time 6 minutes

Yield Makes 6 to 8 servings

Number Of Ingredients 12

Ingredients

2 pounds unpeeled, large raw shrimp
20 (12-inch-long) skewers
2 tablespoons Southwest seasoning
3 garlic cloves, minced
? cup lime juice
3 tablespoons lemon juice
16 (8-inch) soft taco-size flour tortillas, warmed
1 head iceberg lettuce, finely shredded
1 head radicchio, finely shredded
Southwest Cream Sauce
Grilled Corn Salsa
Garnish: fresh cilantro leaves

Steps:

Peel shrimp; devein, if desired. Thread shrimp onto skewers.
Preheat grill to 350° to 400° (medium-high). Combine Southwest seasoning and garlic in a long shallow dish; add lime juice, lemon juice, and shrimp, turning to coat. Cover and chill 10 minutes. Remove shrimp from marinade, discarding marinade.
Grill shrimp, without grill lid, 2 to 3 minutes on each side or just until shrimp turn pink. Remove shrimp from skewers. Serve in warm tortillas with next 4 ingredients. Garnish, if desired.
Note: For testing purposes only, we used Emeril's Southwest Seasoning.
Southwest Cream Sauce: Whisk together 1 (16-oz.) container sour cream; 1 garlic clove, minced; 2 Tbsp. finely chopped red onion; 1 tsp. chili powder; 1/2 tsp. ground cumin; 1/2 tsp. ground red pepper; and 1/4 tsp. salt. Whisk in 2 Tbsp. chopped fresh cilantro and 2 Tbsp. fresh lime juice until smooth. Cover and chill until ready to serve. Makes about 2 cups; Prep: 10 min.

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