shrimp tacos (with an asian twist)
for the shrimp:
1 lb wild-caught shrimp, peeled and deveined
1 tbsp sesame oil
2 tbsp chili powder
1 tsp salt
juice of 1/2 a lime
1 lb. shredded red and green cabbage
juice of 2 limes
2 tbsp sesame oil
1 tbsp tamari or soy sauce
1 white onion, diced
frozen pineapple chunks, defrosted
large handful cilantro, chopped
1 avocado, sliced
crumbled cotija cheese
12 corn tortillas
place shrimp, oil, salt, lime and chili powder in a bowl and toss to coat evenly. place shrimp in a large non-stick frying pan on medium-high heat and stir until they turn pink and firm. combine cabbage, lime juice, sesame oil and tamari in a large bowl and stir until all ingredients are incorporated. warm tortillas in a lightly greased pan on medium heat, about 1 minute on each side. serve all ingredients in separate bowls so people can choose which toppings they want based on their preference.
No comments:
Post a Comment