Hi there! We had this for dinner last night and it totally knocked my socks off! Wait no! I was wearing sandals cuz it was warm outside so it knocked my sandals off! You get the point. It’s a really good recipe for the warm weather coming up! I made it indoors but it would be even better made outside with a bunch of friends and a crap load of beers & booze. Let’s do that next time, OK? I smell a Glee night coming up with my girls!
The lime in the sour cream topping is AH-MAZING. It’s really the star of the show. It’s bright and fresh and has the same zingy effect you get when you put a lime in a beer. That may not make sense now but you will get what I mean when you take your first bite. The textures are all so perfect! The crispy cabbage and crunchy corn tortilla mixes perfectly with creamy avocado & sour cream! I LOVE the grilled shrimp with the red onions. Yum! Skip cilantro if you are a hater! I used to be a cilantro hater but somehow I got over it! There might be hope 😉
Let’s get started!
Make the sour cream first. Get your zester and zest a lime!
Add the lime zest & juice to the sour cream and get that Tabasco in there! Dash! Dash!
Time to start the shrimp marinade. Chop up a hot chili pepper. Look at that sun! Fiery!
Add garlic, chopped hot chili pepper and chili powder to your shrimp. A few splashes of Tabasco makes it even better!
Mix it all up and let it sit for at least 10 minutes to marinade.
After marinading, get your grill/grill pan ready and start grilling your shrimp!
Chop up the cabbage, slice the avocado, and get your taco making station ready!
Put a tortilla on the your burner to toast it. Use some tongs. Put the fan on just in case.
It takes a few minutes. Look at that nice browning! Fold it in half and you are ready to stuff it.
Add your toppings. Avocado is so nice huh? I love it.
Add your shrimp on top and get ready to dig in.
And now you have yourself some YUMMY shrimp tacos.
Shrimp Tacos with Cabbage & Lime
(adapted from Everyday Food Mag.- They used tilapia!)
- 1/4 cup sour cream
- 1 lime, half finely zested and juiced, half cut into wedges
- hot sauce, such as Tabasco
- 12 corn tortillas
- 1/2 head small red cabbage
- 1 cup fresh cilantro
- 1 small red onion finely chopped
- avocado slices (optional)
For the Shrimp/marinade:
- 1 lb. shrimp (I used frozen, pre-cooked shrimp and defrosted before grilling)
- 1/4 teaspoon chili powder
- salt & pepper
- 1 chopped hot pepper (you can use red pepper flakes instead)
- pinch cayenne pepper
- 2 cloves garlic minced
- hot sauce
Combine shrimp, cayenne pepper, chili powder, garlic and a few dashes of Tabasco in a small bowl. Season with salt & pepper and marinate for 10 minutes. Heat grill to medium high heat and grill the shrimp, about 2-3 minutes per side. Do not overcook!
Meanwhile, in a small bowl, combine sour cream, lime zest and juice and a few dashes of hot sauces. Season with salt & pepper. Toast corn tortillas over a kitchen burner using tongs. Divide shrimp evenly (about 4-5 per taco) and top with cabbage, a slice of avocado, cilantro, onion & lime sour cream. Serve with lime wedges on the side!
**If you don’t eat fish and are a vegetarian, sweet potatoes would be a really good substitute! You could grill some tofu or add some tempeh for extra protein!**