Spicy Shrimp Tacos with Red Cabbage Slaw
Shrimp cooks very quickly, making these tacos a great choice for a quick and colorful weekday meal. Serve them with a purchased pico de gallo or your favorite salsa. Or, to make your own easy pico de gallo, simply stir together 5 diced plum tomatoes, 1 seeded and minced jalapeño, 1/2 diced white onion, 1/4 cup (1/3 oz./10 g) chopped fresh cilantro, 2 minced garlic cloves, the juice of 1 lime and salt to taste.
- 1 Tbs. plus 2 tsp. chili powder
- 1 Tbs. plus 1 tsp. cumin
- 3 garlic cloves, minced
- 1 bay leaf, torn in half
- 3 Tbs. canola oil
- 2 lb. (1 kg) medium shrimp, peeled and deveined
For the red cabbage slaw:
- 1/4 cup (2 fl. oz./60 ml) rice vinegar
- 2 Tbs. canola oil
- 2 tsp. sugar
- 3 cups (9 oz./270 g) shredded purple cabbage
- 1/4 cup (1/3 oz./10 g) chopped fresh cilantro
- Salt and freshly ground pepper, to taste
- Nonstick cooking spray
- Pico de gallo or salsa for serving
- 10 to 12 small corn tortillas, warmed
- 2 avocados, pitted and sliced, for garnish (optional)
In a bowl, stir together the chili powder, cumin, garlic, bay leaf and oil. Add the shrimp and stir to coat. Cover and refrigerate for 1 hour.
Meanwhile, to make the slaw, stir together the vinegar, oil and sugar in a large bowl until the sugar dissolves. Add the cabbage and cilantro, toss to combine and season with salt and pepper.
Remove the shrimp from the refrigerator and discard the bay leaf. Heat a stove-top grill pan over high heat. Using nonstick cooking spray, coat the grill. Grill the shrimp until opaque, about 2 minutes per side.
To serve, place the shrimp, slaw, pico de gallo, tortillas and avocado on platters and allow guests to make their own tacos.
Adapted from Williams-Sonoma Healthy Dish of the Day, by Kate McMillan (Weldon Owen, 2014)