Easy Shrimp Tacos
Looking for an easy, healthy meal to keep up your New Year's Resolutions?! These shrimp tacos will deliver just that while still packing in the flavor. We like to swap the typical flour tortilla for a corn tortilla, sautéed fresh shrimp, and add a hint of lime, cotija cheese, and a fresh slaw with cabbage and radishes! Garnished with fresh cilantro.#yummy #easy
1 1/2 lbs. Cooked Shrimp
2 tbsp. Extra Virgin Olive Oil
1 tbsp. Butter
Corn Tortillas (small)
2 cups Cole Slaw (we use Angel Hair Cole Slaw for a finer shred)
3 tbsp. Marie's Cole Slaw Dressing
Tony Chachere's Creole Seasoning (for shrimp)
1. Start by pulling the tails off all shrimp. When cooking something like tacos, the tails are not necessary for any "presentation". If you were cooking a dish where the shrimp would be visible when plated - always leave the tails on!
2. Heat 1/2 tbsp. butter and 1/2 tbsp. olive oil in pan. Olive oil and butter have different smoke points so it helps to use both. Butter will help add to the flavor, while the oil will help for a move even sear on the shrimp. Cook shrimp in batches. If you overcrowd the pan with too many shrimp, they will give off excess water and not brown evenly. Sprinkle Creole Seasoning on shrimp while cooking. Keep in mind the second batch will not need as much seasoning as the pan will already have excess from the first batch.
3. Once shrimp are cooked, pull from pan and set aside. Wipe pan down and save for cooking tortillas.
4. Make the slaw. Combine the angle hair slaw and 2 tbsp. of dressing. You do NOT want to over dress the slaw as it will soak through the tortillas and create a soggy mess!
5. Cook the tortillas. Use the remaining butter to lightly coat the bottom of the pan. Place one tortilla in pan, checking every 30 seconds for a brown/crisp side. Flip tortilla and sear for another 30 seconds or until lightly golden brown. Sprinkle with a small amount of sea salt immediately when they come out of the pan.
6. Plating. One of our favorite parts of cooking! For this dish, we went with a square or rectangle plate to contrast the round edges of the tortillas. Place two tortillas on the plate and top with 2 - 3 shrimp each. Top shrimp with slaw, chopped cilantro and cotija cheese.
Serve with two lime wedges for garnish!