Cilantro-Lime Shrimp Tacos

After a full day of work and a stop at the American Red Cross to donate blood I was ready for a satisfying, healthy meal. Luckily my craving also filled another need, I was asked by the "Quarter Life Cooks" to submit my receipe to them to be published on their blog http://www.biggirlssmallkitchen.com/ I love reading their blog and was thrilled of the compliment of being asked; I wanted to make the tacos one more time and make sure the recipe was perfect. So as a teaser here is the recipe, and I will let you know when it will be published on their site.

Shrimp:

2/3 cup fresh finely chopped cilantro

Juice and Zest of 2 limes

1 tbls olive oil

1 tsp cumin

1 tsp coriander

Salt and pepper

½ lb shrimp (I used 31-40 count shrimp, because the smaller ones work better in tacos so about 16 shrimp)

Cole Slaw:

1 tbls fresh finely chopped cilantro

6 tbls mayonnaise

1 tbls sugar

½ tsp celery salt

1 ½ tbls apple cider vinegar

Juice of ½ a lime

Salt and pepper

1½ cups coleslaw (you can use the bags bought in the store or cut a half a head of cabbage)

Other ingredients/toppings:

Tortillas

Diced tomato
Thinly sliced Jalapeno

Avocado slices

Diced red onion

1 or 2 limes

Chopped cilantro

For the shrimp marinade, mix the cilantro, lime juice and zest, olive oil, cumin, coriander, salt and pepper together in a small bowl or measuring cup. Peel and devein the shrimp (deveining is a preference issue), place them in a zip top bag and pour in the marinade. Massage the marinade into the shrimp a little and place in the fridge for about 30 minutes (not much longer as the acid in the lime will begin to cook the shrimp).

While the shrimp are marinating make the coleslaw dressing by mixing the cilantro, mayo, sugar, celery salt, apple cider vinegar, lime juice and salt and pepper together. Pour over the cabbage, you may not use all the dressing just as much as you like, don’t soak the cabbage as you want it to be a little drier than normal coleslaw so the tacos don’t fall apart.

Grill the shrimp on an indoor grill pan or sauté in a skillet about 2 minutes on each side until they are pink and begin to curl up, don’t over cook they will be tough! Heat the tortillas in the microwave with a damp paper towel about 20 seconds for the steamed effect.

Assemble tacos with coleslaw, shrimp, and additional toppings as preferred.  Best enjoyed with a cold margarita!