This easy but delicious recipe was a hit out the ball park for my family. It makes 8 straight meals that had us very happy.
Cook the shrimp last in a pan on high and it'll only take 5 mins at most. 2.5 mins on either side. DO NOT OVERCOOK. Also...use frozen shrimp and defrost in cold water. Lets start with the shrimp recipe:
1 pound medium shrimp, peeled and deveined
1 tablespoon minced garlic
1 teaspoon cajun seasoning
1 teaspoon chipotle chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 lime squeezed.
Pour it all on top of the shrimp in a bowl and then mix it all together. Then put the shrimp into the pan for no more than 5 mins!! Also...do this step last. Sprinkle cilantro over the shrimp...tho I ran out and my herb garden wasn't ready, so I used chopped up celery leaves and it was fantastic!
Now for the slaw. You can add really anything you want. I use red cabbage, green cabbage as the base and then add some stuff. So in a medium bowl add shredded red cabbage, green cabbage, white onion, cilantro...the measurement are to taste, but clearly it's mostly cabbage, tho I did chop a little crisp lettuce in there.
Then...the key is the dressing.
In a large glass measuring cup add:
2 cups of apple cider vinegar
1 cup of avocado oil
1 lime squeezed
1 tablespoon cumin
1 teaspoon garlic salt
1 teaspoon chili powder
1 tablespoon agave sweetner
Whisk this all together in the measuring cup and then pour over the slaw to taste. Put as much as you want without making it soggy.
Finally comes the drizzle...which I made healthy.
- 1 cup of plain greek yogurt
- 1 cup of veganaise
- 1/2 cup sour cream
- 1 squeezed lime
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon chipotle chili powder
Drizzle this over the taco...after you of course add the shrimp and slaw!