Spicy Shrimp Tacos with Creamy Cilantro Cabbage Slaw (for 2!)
Tacos stuffed with spicy shrimp, bacon, jalapeños, and tons of flavor!
Ingredients
For Creamy Red Cabbage Slaw:
- 1/3 cup Sour Cream
- 1 Tbsp. Hot Sauce sriracha or your favorite one!
- 1/4 tsp. Garlic Powder
- 1 Tbsp. Lime Juice freshly squeezed
- handful Cilantro chopped
- Salt to taste
- 2 cups thinly sliced Red Cabbage
For Spicy Baja Shrimp Tacos:
- 20 Medium Shrimp
- 1 jalapeño thinly sliced
- 2 Tbsp. Olive Oil
- 1 tsp. Cumin
- 1 tsp. Smoked Paprika
- 1 tsp. Mexican Oregano
- 1 tsp. Onion Powder
- 2 slices Thick Cut Bacon chopped into small pieces
- salt & freshly cracked pepper to taste
- 4 Taco-Sized Tortillas
- 1 Avocado sliced or chopped
- 1/2 cup Cherry Tomatoes halved
Instructions
For Spicy Baja Shrimp:
- Add shrimp, jalapeños, olive oil, and all spices to a bowl or small zip-top bag. Toss to coat the shrimp evenly. Place the bag in the refrigerator, and allow the shrimp to marinate for 20 minutes.
For Creamy Red Cabbage Slaw:
- Combine sour cream, hot sauce, garlic powder, lime juice, and cilantro in a bowl. Add salt to taste. Toss thinly sliced cabbage in the sauce, and refrigerate until ready to use.
For Spicy Baja Shrimp Tacos:
- Chop the bacon and cook over medium heat in a skillet until about halfway crisp. Toss marinated shrimp and jalapeños into the skillet, and stir into the bacon and fat. Add a pinch of salt & freshly cracked pepper, and cook until shrimp is done, about 5 minutes.
- Warm your tortillas in the microwave or oven.
- Build the tacos with a couple spoonfuls of creamy red cabbage slaw, followed by five shrimp per taco, then some bacon, jalapeños, more slaw, tomatoes and avocado!
- Add any additional toppings if desired. Enjoy!
Nutrition
Serving: 1taco
Tried this recipe?Let us know how it was!