Shrimp Tacos with Garlic and Cilantro
Shrimp Tacos with Garlic and Cilantro, I tried this recipe a couple of times. As I live in Southern California, we found tacos everywhere! I always wanted to prepare some, but they are so readily available, that I never have, until I found this recipe! The original recipe called for sour cream but I used Fage Greek yogurt for the green cabbage slaw and it turned out delicious. My daughter was visiting me that day and she absolutely love them! I hope you will too!
Equipment
- 1 large skillet
Ingredients
- Garlic And Cilantro Sauce
- ¼ cup olive oil
- ¼ cup water
- ½ cup chopped green onions
- ½ cilantro leaves
- 2 cloves of garlic
- ½ teaspoon salt
- Juice of 2 lemons or limes
- ½ cup Fage Greek yogurt
- Ingredients For The Shrimp Tacos
- 1 lb. shrimp peeled and deveined, tails removed.
- 1 teaspoon each chili powder cumin, and triguisar condiment (or any other spice you like)
- 2-3 cups shredded cabbage
- 8-10 small corn tortillas
- 1-2 avocados
- Cotija cheese and additional cilantro for topping
- Lime/lemon wedges for serving
Instructions
- CHOP cilantro leaves and green onions
- CRUSHED garlic
- PULSE all the ingredients for the sauce, oil, water, green onions, cilantro, garlic, salt, lime/lemon juice EXCEPT the Greek yogurt. When smooth, add the Greek yogurt and pulse until combined. Taste and adjust salt as needed. Set aside.
- MIX the spices
- PAT dries the shrimp with paper towels
- GRATE the cabbage
- TOSS some of the sauce (not all) with the cabbage until the cabbage is coated with the sauce. It should look like coleslaw. Set aside.
- SPRINKLE the shrimp with the spices and mix well
- HEAT a drizzle of oil on a large skillet over medium heat.
- ADD the shrimp to the hot pan and sauté for 5-8 minutes, until the shrimp are cooked through.
- SLICE the avocado in very thin slices.
- WARM the tortillas
- SERVE tacos by placing some shrimps, add the cabbage, a slice of avocado, top with the cotija cheese and ENJOY! You may add more of the sauce to the tacos!