Regina's Style Shrimp Tacos
Regina's Style Shrimp Tacos
Ingredients
Cabbage salad
- 2 ½ lbs. cabbage (mixture of white and red cabbage) shredded about 6-7cups
- 4 Scallions, thinly sliced
- 1 cup Cilantro (or parsley if you prefer)
Slaw dressing
- 3 Tbsp. Olive oil
- ½ C. Grandma Hoerner’s Mango Chili Lime Sauce
- 2 Tsp. toasted sesame oil
- ¼ C. apple cider vinegar
- 2 Tbsp. Maple syrup
- 1 Tbsp. Soy Sauce
- 1Tbsp. ginger grated
- 4 garlic gloves minced
- ½ Tsp. salt
Shrimp
- 1 bag of peeled tail off cooked shrimp
- 1 ½ C. of Grandma Hoerner’s Mango Chili Lime Sauce
- 12 Flour Tortillas (your favorite variety)
- 3 tbsp. avaocado oil
Topping
- 1 cup Cotija cheese for topping tacos
Directions
Start by placing the shrimp under water to thaw. Once thawed drain and place in bowl and set aside.
Next, shred your cabbage by using a grater or food processor, then add to a large festive bowl. Chop your scallions and add to the bowl. Lastly, chop up your cilantro and add.
Add all of the ingredients for your dressing in another another bowl and blend well. Then pour over your cabbage mixture and stir well. Set aside.
Heat a large size pan on medium heat and add 3 tbsp. avocado oil. Add your shrimp and season with a touch of salt and Grandma Hoerner’s Mango Chili Lime Sauce. Simmer for 12/15 minutes until shrimp is cooked completely and is hot and delicious.
While your shrimp are cooking, start another pan on medium heat with avocado oil and cook each flour tortilla until golden brown on both sides. Place them on paper towels on a platter.
To assemble, place 4-5 shrimp per tortilla add your coleslaw and top with cheese. Enjoy with friends and family!
- God bless.
- Regina
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