Summer for real is around the corner and we’re sneaking in al fresco meals whenever we can. These Shrimp Tacos are just the ticket! We’re trying to be good this week, so we’ve swapped the steak for a leaner protein, and loaded our gluten-free corn tortillas with a refreshing Simple Slaw and dairy free, cashew based, Lime & Cilantro Crema. You can keep it simple or charge it up with all the trimmings. Gather & feast!
Building blocks for the tacos:
Corn tortillas
Marinated Shrimp (recipe below)
Dairy Free Lime & Cilantro Crema (recipe below)
Simple Slaw (recipe below)
Toppings: Sliced radishes, cilantro, cotija cheese (dairy!), avocado, hot sauce.
Marinated Mexican Shrimp adapted from @alyssa_therecipecritic (serves 4)
1 pound of raw shrimp, peeled and deveined
2 tablespoons lime juice
3 tablespoons olive oil
1 clove garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper flakes (optional if you like it spicy 🌶)
Pour the lime juice, olive oil, garlic, chili powder, cumin, paprika, salt, pepper, and red pepper flakes (if using) into a resealable bag and add the shrimp. Toss to coat and marinate for 30 minutes.
You can skewer the shrimp if you want to, but we used a metal grilling baskets to save on prep time. Preheat the grill to medium heat and grill on each side for 2-3 minutes or until no longer pink.
Lime & Cilantro Crema
1 cup raw cashews
4 tablespoons fresh lime juice
1/2 teaspoon salt
1/2 cup water, or more, as needed
1/4 cup fresh cilantro leaves, finely chopped
Put the cashews in a heatproof bowl and cover with boiling water. Allow to soak for 1 hour then drain and rinse.
Add the dry cashews, lime juice, salt and water (start with 1/2 cup and add more if you like a thinner consistency) into a blender. Blend on high until smooth.
Add the chopped cilantro and combine. Refrigerate until needed.
Simple Slaw (serves 4-6 as a side)
This is a very simple, quick slaw, but feel free to add shredded carrots or other types of cabbage to yours!
1/2 head of green cabbage, shredded (or buy a bag of pre-shredded cabbage!)
1/2 cup cilantro, finely chopped
2 tablespoons freshly squeezed lime juice
3 tablespoons olive oil
1/4 teaspoon kosher salt
1/4 teaspoon pepper
Put the shredded cabbage in a large bowl. Add the cilantro and sprinkle over the lime juice, olive oil, salt and pepper. Use your (freshly washed!) hands to mix it all together and refrigerate until ready to use, for at least an hour. Taste and adjust salt and pepper if needed before serving.
Taco assembly
Warm the tortillas according to the package instructions. We love ours grilled :) Build your taco with the shrimp, slaw, sauce and toppings - the sky is the limit! Serve with plenty of napkins & enjoy!
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