Spicy Shrimp Tacos with a Crunchy Cilantro Lime Slaw

I usually wait until I can take the perfect photos of my meals or baked goods before I post them. But I am starting to see that this need for perfection is actually holding me back from posting on this beloved blog of mine. I’m not taking away from the fact that I love photoshoots. I get a thrill from the planning, styling, composing, photographing and editing that goes along with food photography and I will continue to practice these skills every chance I get. But sometimes my best creations happen after work when the sun is low and the photo ops are slim and my iphone is already by my side. So I decided to go ahead and post this recipe on here without a “perfected” photo. That’s ok right? My iphone certainly captures more of my meals than my SLR ever has (anyone who follows me on Instagram knows this). So for anyone wondering, I am basically just giving myself permission to do things a little differently. I am not a perfectionist… nope. 

I was looking for something quick, light and healthy for dinner the other day, so I though shrimp would be a nice change for a hot summer day. The meal took me 30 min from start to finish, so when I say easy, I mean it, and did I mention they are delicious? Spicy shrimp topped with a crunchy cilantro, lime slaw, some fresh avocado, crumbled feta cheese and a squeeze of fresh lime juice to finish it off? How can anyone resist? I have to confess that I have since made it again and have eaten it about 4 times in the last 7 days. They are highly addictive, you have been warned.

Recipe adapted from pinch of yum 

Heres what you need:

Crunchy Cilantro Lime Slaw
  • ¼ cup coconut oil
  • ¼ cup water
  • ½ cup green onions
  • ½ cup cilantro leaves
  • 2 small cloves garlic (or more if you love garlic)
  • ½ teaspoon salt
  • The juice of 2 limes
  • ½ cup greek yogurt or sour cream
  • 2-3 cups shredded cabbage (green or purple works the same)
For the Shrimp Tacos
  • 1 lb. shrimp, peeled and deveined, tails removed
  • 1 teaspoon each chili powder, korean red pepper powder, paprika
  • ¼ teaspoon salt and 1/8 pepper
  • 8 small corn tortillas (I used flour because my grocery store only had that at the time)
  • 1-2 avocados
  • Feta cheese and additional cilantro for topping
  • lime wedges for serving
 What you need to do:
1. Start by peeling and de-veining all the shrimp and patting them dry.
2. Add all the ingredients for the slaw (except the cabbage and the yogurt/sour cream) into a food processor and pulse until smooth then add the yogurt in and pulse until smooth. Set aside
3. Coat the shrimp with the spice mixture and heat a skillet on medium high, add some coconut oil and cook shrimp well, flipping every few minutes until they are cooked through.
6. Heat tortillas on a clean dry pan and toss the cabbage together with some sauce until evenly coated.
7. Assemble tortillas with shrimp, some slaw, some mashed up avocado and a sprinkle of feta cheese on top, a little drizzle of the leftover cilantro lime sauce and a squeeze of fresh lime juice.
8. Enjoy! Try not to eat these more than once in one week I dare you.
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