Shrimp Tacos

Let me introduce you to my new favorite taco with the longest possible name.  The full name is: Honey Lime Tequila Shrimp Tacos with Avocado, Purple Slaw & Chipotle Creme. Yep, it's a mouthful, but an absolutely delicious mouthful!  These were such a light & refreshing change from our typical tacos. The shrimp flavoring was awesome & surprisingly, the purple slaw was so crisp & fresh…I contemplated just eating it straight from the bowl!  This recipe comes from Tartin and Apron Springs & I couldn't be happier that I stumbled upon it.  I will say, the process is a bit intensive, BUT SO WORTH the work! I will definitely make these again!

Honey Lime Tequila Shrimp Tacos

Serves: 8

Cook time acc to me: 45 mins

How difficult was this? Not too bad, just a lot of steps & ingredients (BUT WORTH IT!)

Ingredients

For the Shrimp:

2 lbs. raw shrimp, peeled & deveined (or you can buy the pre-cooked shrimp cocktail like I did…lazy!)

1 tsp coarse sea salt

2 tbsp raw honey

Juice from 2 limes

1/2 cup tequila

1 medium onion, finely minced

1/4 tsp ground cumin

1/4 tsp ground chipotle (optional)

2 avocados, diced

1/2 head red cabbage. thinly sliced

For the Slaw Dressing (my favorite part!)

1/4 cup freshly squeezed lime juice (2-3 limes)

1 tsp Dijon mustard

1/2 cup light neutral oil, such as grape seed

Sea salt & pepper to taste

For the Chipotle Crema

1 cup low fat sour cream

1-2 pieces chipotle chiles in adobo sauce (canned)

For Assembly

8 tortillas 

Directions:

Wash, peel, devein, & dry raw shrimps. Season with salt

In a bowl, combine honey, lime juice, tequila, onion, cumin, & chipotle powder (if using). 

Mix well & toss shrimps in marinade. Chill 1 hour up to 3 hours in the refrigerator.

In a large saute pan over medium heat, add shrimp but not marinade to pan.  Sauté until shrimps turn pink & are thoroughly cooked.

Dice the avocados and squeeze juice from the remaining 1 lime.

To make the dressing for the red cabbage slaw, put the lime juice, Dijon mustard, sea salt, pepper & oil in a jar or bowl. Whisk vigorously until it emulsifies.

Toss the red cabbage with the lime vinaigrette. Set aside.

Meanwhile, to make the chipotle crema, place the chipotles in the bowl of the food processor and give it a good whirl until it is smooth.

Stir in the sour cream , mixing well until the color is even. 

Assemble tacos as you wish. Serve immediately. Enjoy!