Spicy Shrimp Tacos with Creamy Cilantro Jalapeno Sauce

sipandfeast.com

SSBN

subheading: For the slaw and sauce:

2 ½ cups shredded cabbage

½ packed cup fresh cilantro leaves and thin stems plus more for garnish

1 cup sour cream

¼ cup mayonnaise

¼ cup onion roughly chopped

3 cloves garlic

2 ounces lime juice

1 teaspoon Diamond Crystal kosher salt

1 large jalapeno stem and seeds removed, plus more for garnish

subheading: For the shrimp tacos:

8 to 10 medium tortillas corn of flour

¼ cup olive oil divided

1 pound medium shrimp (U40 count) peeled, deveined, and tails removed

1 teaspoon ground cumin

1 teaspoon granulated garlic

1 teaspoon Diamond Crystal kosher salt

¼ teaspoon baking soda

1 teaspoon ancho chili powder or regular chili powder

½ teaspoon chipotle chili powder

2 ounces tequila

2 ounces cotija cheese crumbled, for garnish

1 large lime cut into wedges for garnish

Directions at sipandfeast.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer