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garlic shrimp street tacos

WITH CILANTRO LIME SLAW AND CHIPOTLE CREAM

SKIP TO RECIPE

A recent girls’ trip to Charleston resulted in more than just a lot of laughs on the beach. We scored several pounds of shrimp fresh off of the boat. Given that it’s Taco Tuesday what better to make than garlicky shrimp tacos? A light mayo-free slaw and chipotle cream drizzle is all you need to create the perfect bite. Of course, a dollop of guacamole on top is never wrong. 

GARLIC SHRIMP STREET TACOS

WITH CILANTRO LIME SLAW AND CHIPOTLE CREAM

marinade

2 tablespoons freshly squeezed lime juice 

4 cloves garlic, minced

2 tablespoons olive oil

4 cloves garlic, minced

½ teaspoon cumin

2 tablespoons chopped fresh cilantro leaves

Salt and freshly ground black pepper

cilantro lime slaw

1 jalapeno, seeded and thinly sliced

2 tablespoons freshly squeezed lime juice plus zest of one lime  

1 cup thinly sliced green cabbage

1 cup thinly sliced purple cabbage

1 tablespoon agave or honey

1 teaspoon white wine vinegar

½ cup fresh cilantro, chopped

Salt and freshly ground black pepper to taste

chipotle cream

½ cup Mexican crema, sour cream or Greek yogurt

2 tablespoons freshly squeezed lime juice

1 tablespoon pureed chipotles in adobo, or more to taste

options for serving

Flour and/or corn tortillas, street taco size (or lettuce wraps)

Diced avocados or guacamole

Crumbled cojita cheese

Pico de gallo or salsa

marinate the shrimp

  1. In a large bowl, whisk together lime juice, garlic, olive oil, cumin and cilantro.
  2. Season with salt and pepper.
  3. Add shrimp and toss to combine.
  4. Cover with lid or plastic wrap and set aside at room temperature to marinate for 15-20 minutes.

make the slaw

  1. In a large bowl, combine all of the slaw ingredients and toss to combine. (If too sweet, add additional vinegar. If too tart, add additional agave.)
  2. Cover and refrigerate up to 30 minutes.

grill the shrimp

  1. Preheat grill or grill pan to medium heat.
  2. Grill shrimp until cooked through, flipping halfway through, about 2-3 minutes per side.
  3. Remove from heat.

to serve

  1. Place 2-3 shrimp in a tortilla.
  2. Top with slaw and drizzle with chipotle cream.


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