Chimayo Chile Shrimp Tacos
Ingredients:
20 medium shrimp, peeled and deveined
2 Tbsp. olive oil
1/2 tsp. cumin
1/4 tsp. garlic powder
2 Tsp. Chimayo Chile Powder
salt and pepper
Slaw:
2 cups cabbage, shredded
1/4 red onion, thinly sliced
1/4 cup cilantro, chopped
1/2 jalapeno, seeded
1 Tbsp olive oil
1 Tbsp. honey
2 Tbsp lime juice
salt and pepper to taste
6 corn or flour tortillas
Directions:
Combine shrimp, 1 tablespoon of oil and spices in a medium bowl. Cover and refrigerate 20 minutes
Heat a tablespoon of olive oil in a large cast iron pan on high heat.
Add shrimp and cook 2 minutes on each side, or until cooked through
Combine ingredients for the slaw in a large bowl and set aside
to assemble:
Grill tortillas on stovetop until slightly charred. Top each tortilla with 4-5 pieces of shrimp and slaw
Click here for Chimayo Chile Powder
20 medium shrimp, peeled and deveined
2 Tbsp. olive oil
1/2 tsp. cumin
1/4 tsp. garlic powder
2 Tsp. Chimayo Chile Powder
salt and pepper
Slaw:
2 cups cabbage, shredded
1/4 red onion, thinly sliced
1/4 cup cilantro, chopped
1/2 jalapeno, seeded
1 Tbsp olive oil
1 Tbsp. honey
2 Tbsp lime juice
salt and pepper to taste
6 corn or flour tortillas
Directions:
Combine shrimp, 1 tablespoon of oil and spices in a medium bowl. Cover and refrigerate 20 minutes
Heat a tablespoon of olive oil in a large cast iron pan on high heat.
Add shrimp and cook 2 minutes on each side, or until cooked through
Combine ingredients for the slaw in a large bowl and set aside
to assemble:
Grill tortillas on stovetop until slightly charred. Top each tortilla with 4-5 pieces of shrimp and slaw
Click here for Chimayo Chile Powder
