Grilled Shrimp Tacos with Cilantro Lime Crema
Prep Time
10 minutes
Cook Time
15 minutes
Yield
4 servings
Ingredients
Roasted Corn Slaw
- 1 tsp. oil
- 1 cup corn
- 2 cups cabbage, shredded
- 2 green onions, sliced
Tacos
- 1 lb. shrimp
- Juice of one lime
- 2 Tbsp. olive oil
- 1 Tbsp. minced garlic
- 1/2 tsp. chili powder
- 1/2 tsp. ground cumin
- 1/2 tsp. ground paprika
- 1/2 tsp. salt, or to taste
- 1/4 tsp. freshly ground black pepper
- 1 Tbsp. olive oil
- 12 small corn tortillas
- 1 large avocado, diced
- Cilantro to taste
- Cacique® Cilantro Lime Flavored Sour Cream
- Salt and freshly ground black pepper
Directions
- Mix the garlic, lemon juice, 1 tablespoon of olive oil, paprika, cumin, coriander, kosher salt and black pepper in a bowl.
- Add shrimp and toss until evenly coated. Marinate for 30 minutes in the refrigerator.
- In a non-stick skillet heat 1 tablespoon of olive oil over medium-high heat. Add shrimp and cook until opaque and cooked through, tossing once halfway through cooking, about 3 minutes.
- For the roasted corn slaw: Heat the oil in a heavy skillet to medium-high, add the corn, toss and let it sit cooking until charred, about 6-8 minutes, mix it up, let it char again and set aside. Mix everything.
- Assemble the tacos with slaw on the bottom, topped with avocado, shrimp and drizzle with Cacique® Cilantro Lime Flavored Sour Cream. Garnish with fresh cilantro.
Menu
