Celebrating #TacoTuesday with Shrimp Tacos
What's the one food you iconically want to eat every Tuesday? TACOS! They are the perfect example of California's Mexican-Amercian inspired tastebuds. With a slew of taco joints and trucks to choose from, combined with a coast rich in fresh seafood, the fish taco has risen to the top.
Being in love with all things wrapped in corn tortillas, we decided to take on shrimp tacos. These aren't filled with your regular grilled or sautéed shrimp, but rather roasted and bursting with flavor from a chimichurri marinade.
We transformed the delicious little crustacean with a blend of cilantro, parsley, garlic, oregano, chile pepper, crushed red pepper flakes, salt, black pepper, and olive oil. We proceeded to roast the shrimp at 400 degrees and about 12-15 minutes later the floral notes of cilantro filled the air.
After warming some tortillas, we took it up a notch. Keeping these tacos authentic to SoCal, we made a coleslaw to mellow out the strong flavors of the shrimp's marinade.
Making the Slaw
1/2 bag of prepared coleslaw mix*
1/4 large red onion
2 tbsp mayo
3 tbsp sour cream
1 tbsp lemon or lime juice (about half a lemon)
1 tsp cayenne pepper
1 tsp pepper
1 tsp salt
4-5 radishes (optional)
*you also have the option of making this from scratch with green cabbage and shredded carrots
1. Mix mayonnaise, sour cream, lemon juice and seasonings in a large bowl
2. Add the coleslaw mix
3. Slice the red onion (similar to the thickness of the pieces in the coleslaw mix) and place in bowl
4. Cut the jalepeno into rounds and add to mixture
5. Toss the slaw until all the ingredients are combined
6. Top off tacos with completed coleslaw
***Optional: Slice radishes and add on top of slaw
Try this recipe with any seafood for your next #TacoTuesday experience!