I don't think that title really needs much more description, am I right? I mean. Tacos! With shrimp! I'm sold! :-D
For real, though. These are quite delicious and much easier to put together than one might think. There are quite a few ingredients, but the prep is pretty simple, and the result is well worth the effort. These tacos cover every flavor your tastebuds understand--sweet, savory, salty, sour and bitter. And the combination is YUMMY! Enjoy!
2 pounds medium to large shrimp, peeled and deveined
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon Old Bay seasoning
1/2 teaspoon Tony Chachere's seasoning
1/2 teaspoon salt
1 very generous splash Sriracha or garlic pepper paste (or even Gochujang if you prefer)
drizzle of olive oil
10-12 tortillas, whatever kind you like (I usually provide a variety and include at least one low carb/gluten free version for those who need it)
1 cup purple cabbage, shredded
1 cup green cabbage, shredded
1/2 cup jicama, julienned (optional, but I like the hint of sweet-tartness it adds to the flavor mix)
generous squeeze of orange juice (optional)
1 cup sour cream
1/2 teaspoon cumin
1 teaspoon coconut sugar
juice and zest of one lime
salt to taste
cilantro for garnish (optional)
1. Add shrimp to medium bowl. Season with garlic, cumin, chili powder, Old Bay, Tony Chachere's, salt and Sriracha. Drizzle with olive oil and toss to coat well. Cover and refrigerate for at least 20 minutes or up to 2 hours.
2. Make sauce by combining sour cream, 1/2 teaspoon cumin, coconut sugar, lime zest and juice and salt. Stir and refrigerate until needed. (This will be used to dress the cabbage slaw and also as a finishing sauce for the tacos.)
3. Add both cabbages and jicama to medium bowl. Dress lightly with sour cream mixture. Just enough to lightly coat the veggies. You don't want them to become soggy.) Splash with fresh squeezed orange juice if you like your slaw a bit sweeter. Combine ingredients well and refrigerate until ready to serve.
4. Warm tortillas by wrapping groups of 3-4 in aluminum foil and placing in 250 degree oven while shrimp are cooking.
5. When almost ready to serve, heat cast iron or nonstick pan to medium high heat and drizzle with olive oil or coconut oil. When pan is nice and hot, add shrimp. (Don't crowd the pan. If you need to cook in batches, do so. Otherwise, they'll steam instead of getting that nice yummy brown sear.) Cook for about 3 minutes on one side, then flip and cook for another 3 minutes or so. (These will cook very quickly, so keep a close eye on them.)
6. I usually like to serve these buffet style, but if you'd like to build them yourself, put a generous handful of cabbage slaw in each tortilla, add shrimp, and then top with sour cream sauce and cilantro if desired. And they're extra delicious with some black beans and homemade guacamole on the side. Enjoy!