Cilantro Lime Shrimp Tacos with Roasted Corn Slaw and Roasted Jalapeno Crema
Cilantro Lime Shrimp Tacos with Roasted Corn Slaw and Roasted Jalapeno Crema requires around 25 minutes from start to finish. One portion of this dish contains roughly 11g of protein, 14g of fat, and a total of 385 calories. This recipe serves 4. For $1.67 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. Head to the store and pick up lime, corn, salt, and a few other things to make it today. 21258 people have made this recipe and would make it again. It is perfect for The Fourth Of July. Many people really liked this Mexican dish. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. It is brought to you by Closet Cooking. Overall, this recipe earns a tremendous spoonacular score of 97%. Similar recipes include Shrimp Tacos with Roasted Corn Slaw, Zucchini and Roasted Corn Fritters with Cilantro Lime Jalapeno Greek Yogurt, and Spicy Shrimp Tacos with Garlic Cilantro Lime Slaw.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
1 large avocado, diced
2 cups cabbage, shredded
2 tablespoons cilantro
1 cup corn
12 small corn tortillas
1/4 cup roasted jalapeno crema
1 small clove garlic, grated
1/2 cup sour cream or greek yogurt
1 green onion, sliced
2 green onions, sliced
1 pound cilantro lime shrimp
1 tablespoon lime juice
1 teaspoon oil
salt to taste
Equipment:
baking sheet
oven
frying pan
Cooking instruction summary:
Place the peppers on a baking sheet with the cut side facing down, place the baking sheet on the top shelf in the oven and broil until the outer layer of the skin has blistered and blackened, about 8-14 minutes.Place the peppers in a sealable container, seal and let them cool until you can handle them, about 10 minutes, before pinching off the skins.Puree everything.Heat the oil in a heavy skillet to medium-high, add the corn, toss and let it sit cooking until charred, about 6-8 minutes, mix it up, let it char again and set aside.Mix everything.Assemble the tacos with slaw on the bottom, topped with avocado, shrimp and a dollop of roasted jalapeno crema along with a garnish of cilantro.
Step by step:
1. Place the peppers on a baking sheet with the cut side facing down, place the baking sheet on the top shelf in the oven and broil until the outer layer of the skin has blistered and blackened, about 8-14 minutes.
2. Place the peppers in a sealable container, seal and let them cool until you can handle them, about 10 minutes, before pinching off the skins.Puree everything.
3. Heat the oil in a heavy skillet to medium-high, add the corn, toss and let it sit cooking until charred, about 6-8 minutes, mix it up, let it char again and set aside.
4. Mix everything.Assemble the tacos with slaw on the bottom, topped with avocado, shrimp and a dollop of roasted jalapeno crema along with a garnish of cilantro.
Nutrition Information:
covered percent of daily need
