Begin with your favorite shell, either corn or flour. Start to fill the taco with a bed of crisp, cabbage slaw. Next, add a layer of delicious shrimp that has just a touch of heat. Finally, finish it off with an amazing cilantro and lime sour cream sauce. Heavenly!
Author: Cook This Again, Mom!
Sour Cream Sauce
For the shrimp
1- 2cupsCabbagethinly sliced
½cupCarrotsshredded or matchstick cut
Cilantrochopped (as much as you like)
Limescut into quarters to serve with Tacos
1poundShrimpthawed (shell removed and de-veined)
¼teaspoonRed Pepper Flakes
Mix together the Sour Cream, Cumin, Juice from ½ Lime, ⅓ cup chopped Cilantro, and Salt.
Thinly slice the Cabbage. Shred or cut some carrots. Chop some Cilantro, and quarter some limes. Set aside and use these when you assemble your tacos.
Heat skillet on medium heat. Drizzle about 1 tablespoon of olive oil into skillet. Then add thawed shrimp and sprinkle with cumin, salt, and red pepper flakes.
Cook for a minute and turn shrimp over. Continue to cook and stir until shrimp is done. They don't take long at all, maybe 2 - 4 minutes. I usually cut one open and sample it. Turn off heat, and remove skillet from hot burner.
Finally, assemble the taco. Place a little bit of sliced cabbage and carrot on a tortilla shell, drizzle with sour cream sauce, and place shrimp on top. Sprinkle with cilantro and lime juice if desired.
The size of shrimp I used was 21 - 25 pieces per pound. We used about 3-4 shrimp per taco and we make 7-8 tacos with this recipe.