Shrimp-tious Tacos
- Category Dinner
- Cook Time 00:30:00
- Prep Time 00:15:00
- Serves 4
- Cuisine Wrap
Ingredients
- Angelic Bakehouse Garden Wraps
- 1/4 head of green or purple cabbage – cut into thin ribbons
- Bundle of radishes
- 3 green onions julienned
- 2 pounds of shrimp (deveined, peeled, no tail)
- Oil for searing
- 1 tbsp cumin seed
- 1 tbsp garlic powder
- 4 tsp chili powder
- 3 tbsp lime juice
- Salt to taste
- Sour cream to taste
- Quick-pickled onions
- Jalapeño slices
- 1/2 bunch cilantro
- 3 green onions – cut into 3-inch lengths
- 1 cup Greek yogurt
- 3 tbsp lime juice
- Sour cream to taste
Instructions
- The night before or at least 4 hours ahead of time, make some quick-pickled onions
- In a large bowl, mix radishes, green onions, and cabbage. Sprinkle with salt and lime juice to taste
- Cover and put in the refrigerator until needed
- Toss shrimp, cumin, garlic powder, salt, and chili powder in bowl
- To make the sauce: pulse 1/2 bunch of cilantro, 3 green onions cut into 3-inch lengths, 1 cup Greek yogurt, 2 tbsp of lime juice, and salt to taste in blender or food processor. Put in the refrigerator until needed
- In a pan, add 2 tbsp of oil and about 1/4 of the shrimp. After shrimp is seared for about 2 minutes, flip each shrimp and cook 2 more minutes – or until the shrimp has turned pink and cooked through. Continue for remaining batches of shrimp
- Warm up garden wraps if you’d like before loading them up with toppings!
- To assemble tacos, layer slaw, shrimp, pickled onions, cilantro, and sliced jalapeños in a warm wrap
- Drizzle with yogurt sauce and enjoy!
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