Description
These shrimp tacos with jalapeno sauce are a favorite summertime meal. Crunchy jalapeno cilantro slaw, creamy avocado mash, juicy shrimp, and sweet corn. The perfect shrimp taco!
Ingredients
Easy jalapeno sauce
- 1 batch of easy jalapeno sauce (click here to get the recipe)
Jalapeno cilantro slaw
- 14 ounces (4 cups) shredded cabbage (I buy the bags of coleslaw mix for a shortcut)
- 1/3 cup jalapeno sauce
- 1/4 cup fat free, plain Greek yogurt (or sub sour cream)
- 1/2 teaspoon kosher salt
- 1/4 cup cilantro, chopped (including tender stems)
Avocado mash
- 2 ripe avocadoes, peeled, and seeded
- juice of 1/2 to 1 lime
- kosher salt to taste
- 1/4 teaspoon garlic powder
Shrimp
- 1 pound shrimp, peeled, and deveined
- 1 tablespoon avocado oil
- kosher salt and pepper
Remaining fixings
- corn or flour tortilla shells, heated up
- 2 ears sweet corn, kernels cut from the cob
- cilantro leaves, for garnish
- lime wedges, for drizzling
- remaining jalapeno sauce, for drizzling
Instructions
- Make the jalapeno sauce: You can do this step up to 2 days in advance – (only takes 10 minutes). Click here for the recipe.
- Prepare: Once you start cooking, things go fast, so doing a little prep work helps things along. If needed, peel and devein your shrimp, and pat them dry – set aside. Also shred your cabbage – if shredding yourself – set aside. I highly recommend buying a bag of pre-shredded coleslaw mix, this really helps to keep this recipe quick and easy. Cut the corn off the cobs, set aside in a small serving dish.
- Make the slaw: To a large mixing bowl add the bag of coleslaw mix (or the shredded cabbage), add 1/3 cup of the jalapeno sauce, the Greek yogurt (or sour cream), the kosher salt, and the chopped cilantro. Use tongs to give it a good toss until everything is well combined. Taste and adjust the salt as needed. Note: that as the cabbage sits in the salt and the sauce, liquid will be drawn out of the cabbage – if it seems dry then give it 5 minutes before adding anymore jalapeno sauce. Cover, and place in the fridge to chill.
- Make the avocado mash (optional): This is optional, but I really like it. To a medium mixing bowl, add the avocados and mash with a fork, or a potato masher until it’s mostly smooth. Squeeze in 1/2 of the lime juice, add some salt, and the garlic powder. Give it a mix and taste, adjust flavors as needed, adding in the other half of the lime juice, if desired. Cover with plastic wrap so it’s touching the avocado mash, to prevent browning, and set aside.
- Cook the shrimp: Heat a large non-stick skillet over medium-high heat. Add the oil, once the oil is heated add the shrimp to the pan, along with a good sprinkle of salt and pepper, give the shrimp a good toss. Allow the shrimp to sauté for 5 to 8 minutes, stirring occasionally – or until the shrimp curls up, turns opaque, and pink. Remove the shrimp from the pan to a serving bowl, cover with foil to keep warm.
- Finish: Heat the tortilla shells by either heating them in the microwave wrapped in a damp paper towel, in a dry skillet, or over the open flame of a gas stove (my fave). Tear off some cilantro leaves and place them in a serving bowl, along with a few wedges of sliced lime, and the remaining jalapeno sauce. Have all of the fixings for the tacos in serving bowls so individuals can assemble their own tacos right before eating.
- To assemble: Spread some avocado mash on the tortilla, then place some of the slaw on top of the avocado mash, followed by a few shrimp, a sprinkle of crunchy sweet corn, and a drizzle of jalapenos sauce. You can also add some fresh cilantro leaves and a squirt of lime juice, if desired. Enjoy immediately. Tacos are best assembled just before eating. YUM!
Notes
Leftovers: Store any leftovers in the fridge in separate containers. To keep the avocado mash from turning brown, place a layer of plastic wrap right on top of the the avocado to prevent air from getting to it. You will want to heat up fresh tortillas just before serving again. Make sure to re-heat the shrimp gently in the microwave.
Gluten free: Make sure to use corn tortillas to keep this recipe gluten free, if needed.
Nutrition facts: The calculation is an estimation. I did include the nutrition facts for the jalapeno sauce. Keep in mind that the nutrition facts can vary depending on the various toppings you add, and if you do or don’t include the avocado mash. They can also vary depending on whether you use corn tortillas, or flour – and by brand.
