Shrimp Tacos with Slaw & Spicy Salsa Verde
Shrimp Tacos with Slaw & Spicy Salsa Verde #food #foodie #recipe
INGREDIENTS-
Spicy Salsa Verde:
8 tomatillos, husked and washed
1 white onion, quartered
3 cloves of garlic
5 serrano peppers
2 jalapeños
4 cups of water
1 bunch of cilantro
1 teaspoon salt
Creamy Red Cabbage & Carrot Slaw:
5 cups of thinly sliced red cabbage
2 cups of grated carrots
3/4 a cup of mayonnaise
1/3 a cup of sour cream
2 tablespoons of apple cider vinegar
1 tablespoon of dijon mustard
1 tablespoon of honey
Salt and pepper to taste
Shrimp:
1 pound of large shrimp
2 tablespoons of olive oil
1 teaspoon of complete seasoning
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
1/2 teaspoon of chili powder
1/2 teaspoon of smoked paprika
1/2 teaspoon of crushed red pepper flakes
1/2 teaspoon of dry oregano
1/2 teaspoon of salt
1/2 teaspoon of black pepper
1 pinch of ground cinnamon
1 pinch of ground cloves
Lime wedges
Cotija cheese
DIRECTIONS-
Spicy Salsa Verde:
In a large pan, add 8 tomatillos, husked and washed, 1 white onion, quartered, 3 cloves of garlic, 5 serrano peppers, 2 jalapeños, and 4 cups of water. Bring water to a boil for 15 mins.
Transfer ingredients from boil into blender.
In a blender purée the tomatillos, onion, garlic, serrano peppers, jalapeños, cilantro, and 1 teaspoon salt.
Transfer to a bowl or container and seal. Store in refrigerator for 3 days max.
Creamy Red Cabbage and Carrot Slaw:
Thinly sliced 5 cups of red cabbage. Grate 2 cups of carrots.
In a bowl mix 3/4 a cup of mayonnaise, 1/3 a cup of sour cream, 2 tablespoons of apple cider vinegar, 1 tablespoon of honey, and 1 tablespoon of dijon mustard.
Pour the dressing over the shredded vegetables and toss to coat. Add salt and pepper to taste. Cover and refrigerate.
Shrimp:
Rinse and dry with a paper towel 1 pound of shrimp, remove tails, and place in bowl.
In a bowel mix 1 teaspoon of complete seasoning, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of chili powder, 1/2 teaspoon of smoked paprika , 1/2 teaspoon of crushed red pepper flakes, 1/2 teaspoon of dry oregano, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, 1 pinch of ground cinnamon, and 1 pinch of ground cloves.
Pour 2 tablespoons of olive oil to shrimp and mix, pour half the seasoning mixture and mix, then pour the other half of seasoning mixture and mix.
Let shrimp set for 10 minutes on counter.
Preheat a cast iron skillet for a 3-4 minutes at medium-high heat, place shrimp on hot skillet for about 1 -2 minute per side until the shrimp curls up and turns pink/golden brown.
Transfer cook shrimp to bowl.
Wrap 10 tortillas in paper towel and microwave for 1 minute.
Assemble tacos by placing shrimp inside the tortillas, red cabbage and carrot slaw, serve with spicy salsa verde, cotija cheese, and lime wedges. Enjoy!
Rick Bayless Salsa Essentials: Roasted Habanero Salsa
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