Shrimp Taco Marinade (adapted from here)
- 1/4 cup olive oil
- 1/4 cup fresh lime juice (approx. 2 limes)
- zest of 2 limes
- 3 tablespoons chopped cilantro
- 2 tablespoons finely diced jalapeño pepper
- 3 tablespoon honey
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Remove the shrimp from the marinade and thread them onto metal skewers or wooden skewers which have been soaked in water to avoid burning. Cook them on the grill until just barely pink. Do not overcook your shrimp or they will be tough, not tender!
Thinly slice one small head of purple cabbage. Pour the reserved marinade, (NOT the marinade you used on the raw shrimp, but the part you didn't use) over the shredded cabbage and gently stir to combine. If you stir it too vigorously you will break down the cabbage and end up with a dark purple mess.
Don't forget to add the Strawberry Mango Salsa from yesterday!
Mix together 1/2 cup sour cream and 2 Tbsp. honey and you have the last component, the Honey Crema.
Now build yourself a yummy shrimp taco!
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