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Spicy Shrimp Tacos with Cilantro Lime Slaw

Let's make some spicy shrimp tacos with cilantro lime slaw. This recipe has just the right amount of heat and the toppings are super fresh and delicious!

 

Ingredients

For the Shrimp

1 pound of Jumbo Shrimp (20-25) peeled and deveined (tails on recommended)

2 Tbsp of Flour (tapioca or all purpose flour)

1/2 teaspoon of salt 

2 Tbsp of our Ghost pepper tamarind (for a mild version sub for the Jalapeño Green Apple Flavor)

 

For the Cilantro Lime Slaw

4 cups of shredded cabbage

juice of one lime

4 tbsp of Zesty Cilantro Sauce

Pepper to taste

 

For the Jalapeño mayo

1/4 cup of mayo

2 Tbsp of Jalapeño Green Apple sauce

 

For serving

 8 Tortillas 

*For a whole30 compatible version place the shrimp directly on the coleslaw, top with the mayo and enjoy as a salad.

 

Instructions

The shrimp cook very fast so make sure to prepare your toppings before adding the shrimp to the pan. 

    1. Pat dry the shrimp, this step is very important because otherwise the flour will create lumps once it gets added to the shrimp. 
    2.  Add the 2 Tbsp of flour and salt to the shrimp, toss to coat, and set aside. 
    3. Before cooking your shrimp, work on the toppings.
    4. For the coleslaw, add it to a bowl and mix with juice of one lime and 4 Tbsp of Zesty cilantro. Add pepper to taste.
    5. Now for the Jalapeño Mayo: The ratio is 4 Tbsp of Mayo: 2 Tbsp of jalapeno sauce. A batch like this is enough to drizzle on about 10 tacos. 
    6. Add olive oil to the skillet. Once the oil is warm, add the shrimp (single layer only, do this in two batches if needed). Cook the shrimp for about 2 minutes on each side.
    7. Add the hot sauce to the shrimp and sauté in the pan for about another minute or until the shrimp are nicely crisp and browned. 
    8. To assemble the tacos place the coleslaw on top of the tortillas, add your shrimp without the tails and top with the mayo. 

 

Notes: 

1-The adding of the flour to the shrimp is very important because it helps retain the hot sauce and creates a beautiful crispy coating on the shrimp. If you are on Whole30 sub flour for tapioca flour. 

2-We like to cook the shrimp with the tail because it helps with the flavor. Shell on shrimp is not recommended because the sauce and coating stay on the shell. 

2-The amount of hot sauce used for this recipe makes the shrimp medium spicy. You can sub for using our Jalapeño green apple for a mild version.

3- You can use flour or corn tortillas for this recipe. We personally like to use flour tortillas for this recipe because these resist better all the toppings and juices from the Cilantro Lime Slaw (no one likes a taco that falls apart)

 

 WATCH NATALIA IN ACTION!

 

 

 

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