My fish tacos several weeks ago were such a hit with my family that I decided to try another one, this time using shrimp. The Purple Coleslaw was easy to make as I just reserved half of the marinade I used on the shrimp and mixed it in with the cabbage. Honey Crema is just sour cream mixed with honey to sweeten it up a tad and thin it down a smidge. I also added the Mango Strawberry coleslaw, from yesterday, on top.
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
Combine all the ingredients except the olive oil. Slowly pour the olive oil in while wisking vigorously to emulsify it into the marinade. Clean, devein and remove the shells of one large bag raw shrimp, 41-60 count size. Add the shrimp to a large mixing bowl. Pour 1/2 of the marinade over the shrimp, toss to coat, cover and refrigerate for at least one hour and up to three hours max. Too long will make ceviche.
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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