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Soy-Marinated Shrimp Tacos

SERVINGS
4
RATE THIS RECIPE
(0)
Shrimp Tacos
Judy Joo
SERVINGS
4
RATE THIS RECIPE
(0)

Ingredients

  • 4 (6-inch) corn or flour tortillas
  • 2 tablespoons chipotle in adobe sauce, divided
  • 1/3 cup sour cream
  • cups shredded red cabbage
  • 2 tablespoons mayonnaise
  • 2 teaspoons lime juice
  • 2 cloves garlic, grated, divided
  • Salt and freshly ground black pepper, to taste
  • Cooking oil
  • 1/2 pound leftover Ginger-Soy Shrimp (recipe linked above)
  • 1/4 cup feta or cotija cheese, crumbled
  • Cilantro leaves
  • 4 cherry tomatoes, quartered
  • 1 lime, cut into wedges, to serve
  • Chef notes

    I love these tacos because they're insanely flavorful: The ginger-soy shrimp, fresh cilantro, spicy chiles and tart lime juice all blend together beautifully.

    Preparation

    1.

    Heat up the tortillas according to package directions. Set aside and keep warm.

    2.

    In a small bowl, mix together 1 tablespoon chipotle sauce and the sour cream until fully incorporated. Set aside.

    3.

    In another bowl, tip in the shredded red cabbage. Add the mayo, lime juice, 1 clove of grated garlic and salt and pepper to taste. Mix well until coated; taste and adjust seasoning.

    4.

    In a nonstick skillet, drizzle in a bit of cooking oil and toss in the remaining grated garlic and the remaining 1 tablespoon chipotle sauce. Cook for 2 minutes and then add in the leftover shrimp and toss to coat, just to warm through — do not overcook. Remove from the pan.

    5.

    Evenly distribute the slaw over the four tortillas. Do the same with the shrimp and top with a dollop of the chipotle sour cream, crumbled cheese, cilantro leaves and tomato pieces. Serve with a wedge of lime.