A few weeks ago I came across a recipe for a spicy Mexican coleslaw and the wheels in my head got turning. I recalled my recipe for Cilantro Lime Dressing and knew that the same ingredients would be perfect. It was so good that I doubled the batch and made it again to pair with barbecued chicken later in the week. In fact I’m having a Pavlov’s dog-like reaction at the mention of it and find myself salivating on my keyboard!
Fresh crunchy cabbage, zesty cilantro and lime, and the cooling Greek yogurt in the slaw brings you the perfect balance to the warm and spicy shrimp. Top with a bit of fresh avocado and cilantro for the best damn shrimp tacos you’ll ever have!
Cilantro Lime Coleslaw:
3 cups shredded (or thinly sliced) green cabbage
1 cup shredded carrot (about 2 large carrots)
1 garlic clove
1 avocado, halved and pit removed
1/2 cup plain Greek yogurt
1/2 cup fresh cilantro leaves
Juice from 1 lime
A pinch of cayenne pepper
Salt and pepper to taste
(makes 6-8 tacos)
1lb of uncooked shrimp, rinsed and shell removed
2 Tbs unsalted butter
Juice from half a lime
Salt and pepper to taste
1 to 1 1/2 Tbs Tapatio hot sauce (or your favorite hot sauce)
Small taco shells
Add shredded cabbage and carrot to a large bowl and set aside. Add garlic clove to a food processor or blender (if you don’t have either, see note below) and hit puree until garlic is minced. Add one half of the avocado, Greek yogurt, cilantro, lime juice, cayenne pepper, salt, and pepper.
Puree until completely smooth, scraping down the sides as needed. Pour on top of shredded cabbage and carrot and toss until evenly coating. Cover and refrigerate until ready to use.
If you do not have a food processor:
*You can still make the coleslaw, it will just require a bit of elbow grease and doing things in a slightly different order. Finely mince the garlic clove and add to a large bowl. Add one half of the avocado and lime juice. Mash with a fork or electric mixer until avocado is smooth. Stir in Greek yogurt, cayenne pepper, salt, and pepper until all ingredients are well mixed. Add shredded cabbage and carrot and toss to mix. Cover and refrigerate until ready to use.
Prep the shrimp and pat them dry with a paper towel. Melt butter in a large skillet over low-medium heat. When skillet is hot, add shrimp. Squeeze lime juice over the shrimp, then sprinkle with salt and pepper. Cook for 1-2 minutes on each side or until pink and opaque. Do NOT overcook! Just cut into one if you’re unsure if it’s done or not.
Remove from heat, drizzle with hot sauce and toss or stir to coat shrimp evenly.
Dice up your remaining avocado half into small chunks. Add a few spoonfuls of the slaw to a taco shell, add 4-5 shrimp, and top with avocado and fresh cilantro (optional). Serve right away.