Every bite of these Cilantro Lime Shrimp Tacos with Roasted Corn Slaw and Roasted Jalapeno Cream is full of great tastes. The cilantro and lime marinated grilled shrimp goes well with the crunchy, fresh slaw. A creamy and slightly spicy jalapeno cream sauce goes on top of everything. This is a delicious taco recipe that can be used for any event.
Ingredients: 1 lb large shrimp, peeled and deveined. 2 tablespoons olive oil. 2 cloves garlic, minced. 2 tablespoons fresh cilantro, chopped. Juice of 2 limes. Salt and pepper to taste. 8 small tortillas corn or flour. 1 cup corn kernels fresh or frozen. 1 cup red cabbage, thinly sliced. 1/2 cup red onion, thinly sliced. 1/4 cup fresh cilantro, chopped. 1/4 cup mayonnaise. 2 roasted jalapenos, seeds removed and minced. 1/4 cup sour cream. 1 teaspoon honey. 1/2 teaspoon cumin. 1/2 teaspoon smoked paprika.
Instructions: In a bowl, combine the shrimp, olive oil, minced garlic, chopped cilantro, lime juice, salt, and pepper. Let marinate for 15-30 minutes. While the shrimp is marinating, preheat your grill or skillet over medium-high heat. Grill the shrimp for 2-3 minutes per side until they turn pink and slightly charred. Remove from heat and set aside. In a separate bowl, combine the sliced red cabbage, red onion, chopped cilantro, and corn kernels. Toss with a little lime juice and salt to taste. In another bowl, make the roasted jalapeno cream by mixing together the minced roasted jalapenos, mayonnaise, sour cream, honey, cumin, and smoked paprika. Adjust the spiciness and sweetness to your liking. Warm the tortillas on the grill or in a skillet for about 30 seconds on each side. To assemble the tacos, spoon some of the roasted corn slaw onto each tortilla, top with the grilled shrimp, and drizzle with the roasted jalapeno cream sauce. Serve your Cilantro Lime Shrimp Tacos immediately and enjoy!
Prep Time: 20 minutes
Cook Time: 10 minutes
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