This is my favorite street taco recipe. I make this recipe at least a couple of times a month!
Ingredients:
1lb of Large or Jumbo shrimp. (Fresh or Frozen)
1 Tablespoon of Extra-Virgin Olive Oil.
1 Teaspoon Chili Powder
1 Teaspoon Ground Chipotle Chili
1 Teaspoon Ground Cumin
1/2 Teaspoon Kosher Salt
6-8 Carb Balance Small Shells
Garnishes: Avocados, Cilantro, Lime Wedges, Purple Onion,
Yum Yum Sauce to Drizzle on Top of Tacos
Slaw Mix Ingredients:
1 Cup Plain Greek Yogurt
2 Tablespoons Extra-Virgin Olive Oil
1 Clove of Garlic (Peeled)
1/2 Small Jalapeno (Seeds Removed)
1/4 Cup Tightly Packed Fresh Cilantro Leaves
1/4 Teaspoon Kosher Salt
Juice of 1 Large or 2 Small Limes ( 3 Tablespoons Juice)
2 Cups of Shredded Cabbage (or Slaw Mix)
__________________________________________________________________________________
Instructions:
Rinse and pat dry the shrimp then transfer to a large mixing bowl. Drizzle with 1/2 teaspoons of extra-virgin olive oil and sprinkle the chili powder, chipotle chili, cumin, and salt. Toss to coat evenly. Set the shrimp aside while you prepare the sauce.
Sauce:
In a food processor, process the greek yogurt, olive oil, garlic, jalapeno, cilantro, salt, and lime juice.
Place the slaw mix in a mixing bowl and then pour the sauce on top of the slaw and mix until evenly coated.
In a large skillet over medium heat, heat olive oil. Add the shrimp and saute just until the shrimp is cooked through. If it's raw this means it is no longer translucent. (About 4 minutes). If you are using frozen just until the shrimp is heat throughout.
For my tortillas, I like to saute them in a little bit of olive oil on both sides until they are browned a little bit. This makes them fluffy with a little bit of a crunch.
To serve: Start with your tortilla shell, add shrimp, add saw mix, purple onions (optional), and top with yum yum sauce.
Enjoy!! :)