Marinated Shrimp and Slaw Taco Recipe
‐ Taco filling
2 tablespoon avocado oil ‐ divided
2 lbs shrimp, peeled and deveined (fresh or frozen, thawed.
1 clove garlic, minced
½ cup cilantro
1 jalapeño seeded, and veins removed ‐ chopped
½ teaspoon dry Mexican oregano
Pinch of ground cumin
Juice from 2 limes
1 tablespoon cider vinegar
Kosher Salt to taste
‐ Cabbage Slaw
2 cups green cabbage – shredded thin
1 red onion sliced thin
1 ripe has avocado
1 cup Crema mexicano, sour cream or Greek yogurt
½ cup fresh cilantro – leaves and stems
Juice from 1 lime
Kosher salt to taste
Tortillas‐ 2 packs fresh Vista Hermosa Flour tortillas (16pcs)
Fresh lime wedges and fresh chopped cilantro to garnish
Fresh pico de gallo
Pico de gallo recipe
4 plum tomatoes – diced
½ red onion – diced
½ cup cilantro chopped
¼ cup jalapeño diced (if more heat is desired add more jalapeño and don’t remove the seeds.
‐ Fresh lime juice to taste
‐ Kosher salt
‐ Pinch of cumin
‐ Combine all ingredients in non‐reactive bowl. Allow to
sit at room temperature for at least 15‐20 minutes. Taste
and adjust salt or lime juice. Can be made 1 day ahead of
Recipe provided by Tacombi.
‐ Marinade for shrimp, in a blender combine 1 tablespoon of avocado oil, garlic, jalapeño, cilantro, oregano, cumin, lime juice, vinegar and salt. Blend until smooth. In a non‐reactive bowl toss shrimp with marinade to coat, cover and set aside to marinade in fridge for at least 30 mins. Can marinate for up to 4 hours.
‐ While shrimp is marinating prepare the slaw. First the dressing: In a blender or food processor combine
avocado, crema, sour cream or Greek yogurt, cilantro, lime juice and kosher salt. Blend until smooth. If too
thick add a little water or more lime juice. In a nonreactive bowl, combine cabbage, red onion, and slaw dressing. Set aside and allow flavors to come together for at least 15 mins. Adjust seasoning by adding more salt or lime juice if needed. There should be leftover dressing, use this to drizzle on tacos just before eating.
‐ In a non‐stick skillet or cast iron pan heat remaining avocado oil over medium high heat. Add marinated
shrimp and cook for approximately 4‐5 minutes. Careful not to overcook.
‐ Compose Tacos – working in batches, on a lightly oiled, heated griddle pan or cast iron pan, warm Vista Hermosa Flour Tortillas on both sides for approximately 5 seconds per side. Place warmed tortillas on a plate lined with a kitchen towel, folded over to keep tortillas warm.
‐ Place sautedd shrimp in center of tortillas garnish with slaw, dressing, a little pico de gallo – for a little added freshness, and fresh cilantro…don’t forget the fresh lime.