Shrimp Tacos are a quick and easy meal to enjoy with your family. The fresh ingredients, cast ironed grilled shrimp and warm tortillas add excitement to your Taco Tuesdays. It's also healthy so you can go for that extra shot of Tequila or a tasty Frozen Margarita. You will need Pico de Gallo to complete this recipe. You can see The Cast Iron Chef's 5 Minute Pico de Gallo recipe in the When I Dip, You Dip Section. Have fun with this recipe and don't eat too many.
(Serves 10-12 people)
1 lb Deveined Raw Jumbo Shrimp (about 21-23 shrimp)
½ bunch Cilantro, fresh
1/4 Red Onion, sliced
7 oz. 3 Color Deli Coleslaw Mix (Cabbage, Carrots, Red Cabbage)
2 Jalapeño peppers (ribs and seeds removed, medium)
Baking & Spices
1 tsp Salt, more if desired
2 tsp Cracked Black Pepper, more is desired
1 ½ tsp Garlic Powder
1 tsp Dried Cilantro
1 ½ tsp Taco Seasoning
1 tbsp Mayonnaise
2 tsp Taco Sauce
Oils and Vinegars
2-3 tbsp Canola or Vegetable Oil
Cilantro Lime Slaw Directions
Add 1/2 of the 3 Color Deli Coleslaw Mix to a large bowl
Slice the Red Onion into long thin pieces and add to the bowl.
Remove the Cilantro stems and coarsely chop and add to the bowl.
Slice the Limes and squeeze the juice over the mix.
Add in 1 tbsp of Mayonnaise. (You can substitute with Greek Yogurt)
Add in 1 tsp of Garlic Powder, 1/2 tsp Salt, 1/2 tsp Pepper. Stir ingredients together, cover, and place in the refrigerator until ready to serve.
Peel and wash the shrimp
Heat up a large Cast Iron Skillet on Medium/High Heat. (Tip: Add Canola or Vegetable Oil when the skillet is already heated.)
While the cast iron skillet is heating. Season the shrimp with 1/2 tsp Garlic Powder, 1 tsp Dried Cilantro, 1 ½ tsp Taco Seasoning, and 2 tsp Taco Sauce. Stir.
Place seasoned shrimp in heated skillet. Cook 1-2 minutes on each side. (Tip: Don't cook the shrimp for more than 5 minutes.)
Thinly slice Radishes, Jalapeños, and one Lime as toppings/garnishes.
OPTIONAL: Warm the tortillas in the oven on 265 degrees for 1-2 minutes. As an alternate you can warm the tortillas in the microwave for 20-30 seconds by covering them with a damp paper towel.
To fill the tortillas, add the shrimp, then a generous amount of slaw, and then a little of the Pico de Gallo. Top the tacos with sliced radishes and Jalapeños. Use the sliced limes as a garnish.
Now you have something cooked from the SOUL. Serve it to the CULTURE!