Name: Fish Tacos
Ingredients: 1 1/2 lbs. Rainforest Tilapia or other firm white fish.; 15 small corn and or flour tortillas; Vegetable oil; 1 cup flour; 1 cup panko breadcrumbs; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons chili powder; 1 teaspoon ground cumin; 1 teaspoon salt; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon cayenne pepper; 1 egg; 1 tablespoon honey; 1 can soda (le croix) note: I use coconut le Croix because that’s what I usually have on hand. I’m not sure if it makes a huge flavor difference but this batter is so very good I just always do it this way.; shredded cabbage; Avocados; salsa verde; lime juice; hot sauce; Pic de Gallo; 4 Roma tomatoes diced; 1/2 large white onion, diced; 1 cup cilantro leaves, minced; 1 tablespoon lime juice; salt to taste; 1 cup sour cream; 1 cup mayonnaise; 2 tablespoon lime juice; 1/2 teaspoon ground cumin

Shrimp Tacos

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Shrimp tacos. Enough said. It’s the perfect combination of sweet and spice, hot and cool, creamy and crunchy.

Author: Sally Roeckell for Table and Dish

Ingredients

Scale

FOR THE SHRIMP TACOS:

1 pound large or jumbo shrimp — peeled, deveined, and tails removed (fresh or frozen and thawed)
1 tablespoon extra-virgin olive oil — divided
1 teaspoon chili powder
1 teaspoon ground chipotle chili
1 teaspoon ground cumin
1/2 teaspoon kosher salt
6 to 8 corn or flour tortillas
Garnishes: avocados — cilantro, sour cream (or Greek yogurt), lime wedges

FOR THE SLAW AND SHRIMP TACO SAUCE:

1 cup nonfat plain Greek yogurt
2 tablespoons extra-virgin olive oil
1 clove garlic — peeled
1/2 small jalapeño — seeds and membranes removed
1/4 cup tightly packed fresh cilantro leaves
1/4 teaspoon kosher salt
Zest and juice of 1 large or 2 small limes — about 2 teaspoons zest and 3 tablespoons juice
2 cups shredded cabbage — or slaw mix

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Instructions

Rinse and pat the shrimp dry, then transfer to a large mixing bowl. Drizzle with 1/2 tablespoon olive oil and sprinkle with the chili powder, chipotle chili, cumin, and salt. Toss to coat evenly. Let rest while you prepare the shrimp taco sauce and slaw.
Prepare the sauce and slaw: In a food processor fitted with a steel blade, process the Greek yogurt, olive oil, garlic, jalapeño, cilantro, salt, lime zest, and lime juice. Or chop by hand and mix together. Taste and adjust seasonings as desired.
Place the cabbage in a mixing bowl and toss with about 1/2 cup of the sauce. Add more sauce if you desire a creamier slaw, then reserve the rest of the sauce for serving.
Cook the shrimp: In a large nonstick skillet over medium high, heat the remaining 1/2 tablespoon olive oil. Add the shrimp and sauté just until the shrimp is cooked through and no longer translucent in the center, about 4 minutes. Do not overcook! Transfer the shrimp immediately to a plate.
Warm the tortillas on a hot grill pan or heavy frying pan. To serve, fill the tortillas with your desired number of shrimp, then top generously with the slaw, extra sauce, a squeeze of lime juice, and any other desired toppings.
Enjoy immediately.

Notes

Enjoy xo

Keywords: shrimp tacos, tacos, seafood

Find it online: https://www.tableanddish.com/shrimp-and-fish-tacos/