There’s a reason the #tacotuesday hashtag is popular. Tacos are loved by all ages. They can be loaded with super-healthy, fresh ingredients and adults and kids can serve themselves. That means everybody’s happy and well fed. These shrimp tacos are super yummy!
Assortment of 6-inch soft tortillas and taco shells
1 cup sour cream
1-2 tsp coriander
1-2 tbsp olive oil
1/2 cup red onion, finely diced
2 lb large shrimp, peeled and deveined
1 tsp cumin
Pinch red pepper flakes
11/2 cups shredded red cabbage
½ cup shredded carrot
1-2 green onions, thinly sliced
1 cup chopped cilantro
Cut one lime into wedges. Grate the other to collect zest. Squeeze the grated lime to yield its juice.
Mix the cabbage, carrot, green onion and cilantro in a serving bowl.
Stir the sour cream, half the lime zest, half the coriander and a dash of salt in another serving bowl.
Heat the oil in a wok over medium heat. Add the onion and cook, stirring often, until translucent. Add the shrimp, plus the remaining coriander the cumin, along with pepper and other spices to taste. Stir constantly, until the shrimp are cooked. Add lime juice and zest and stir. Remove from the heat.
While cooking shrimp, warm tortillas and tacos hells. Serve cooked shrimp, shells, sour cream and cabbage mixes, buffett style, along with salsas, guacamole and other sides.