Ready to try some bomb Shrimp Tacos? Make this #LCMonthofYum
recipe and tag us! #LaCenaFineFoods
Prep Time 10 minutes Cook Time 5 minutes Total Time 15 minutes Servings 4 people
20 medium shrimp peeled and deveined
2 tablespoons La Cena Extra Virgin Olive Oil
1 teaspoon D'Sabor Paprika
1/2 teaspoon D'Sabor Ground Cumin
1/4 teaspoon D'Sabor Onion or D'Sabor Garlic Powder optional
1/4 teaspoon black pepper optional
1/4 teaspoon kosher salt
Cilantro Lime Slaw
2 cups cabbage shredded
1/4 cup red onion thinly sliced
1/4 cup cilantro minced
1/2 jalapeno, seeded optional
1 tablespoon La Cena Extra Virgin Olive Oil
1 tablespoon honey
2 tablespoons lime juice
salt and pepper to taste
Creamy Sriracha sauce
1/4 cup ranch dressing or sour-cream or greek Yogurt
1 tablespoon Sriracha
6 small corn or flour tortillas
Combine shrimp, oil, and spices in a medium bowl or ziplock bag. Use right away OR cover and refrigerate for at least 10 minutes or up to 48 hours. Heat a large heavy-duty or cast iron skillet on high heat for 2 minutes. Add a teaspoon of oil to the pan and shrimp. Cook shrimp until pink and cooked through, about 4-5 minutes.
To make the Slaw:
Combine all the ingredients in a large bowl until mixed through. Use right away or cover with plastic wrap and place in the fridge for up to 24 hours.
To make creamy Sriracha Sauce:
Whisk sriracha and ranch or sour-cream or mayo in a small bowl. Taste and add more sriracha if desired.
Grill tortillas on the stovetop over the flame until lightly charred (this step is optional). Top each tortilla with 4-5 pieces of shrimp and some slaw. Drizzle with sriracha sauce. Serve with lime wedges on the side.
0 48 minutes ago
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