Super Simple Shrimp Tacos

By Addie

When I heard that my brother-in- law and his girlfriend were coming over to watch the World Series this past Sunday, a big pot of chili wasn’t really an option. It's way too hot here for chili! I wanted to make something that was light and easy, but would not have me stuck in the kitchen for the whole game… that’s when I remembered this recipe that I saw over at Kirsten’s Home Cooking – Shrimp Tacos! I bookmarked them as soon as I saw them last week and this was the perfect time to try them. Let me tell you guys, they were SO GOOD and SO EASY. I was suddenly feeling A-OKAY about our anti-fall weather. Who needs chili when you can have Super Simple Shrimp Tacos! I pretty much stuck to Kirsten’s recipe, except I swapped the sour cream for some fat free greek style yogurt and I doubled the recipe. It’s a keeper!

Ingredients

• 1 lb of frozen shrimp, defrosted, peeled, & deveined
• 6 oz sour cream
• 1/4 cup chopped cilantro
• 2 tbsp fresh lime juice
• 1/2 tsp cayenne pepper
• 1/2 a small head of cabbage, thinly sliced (about 5 cups)
• 8 corn tortillas
• Butter or olive oil as needed
• Salt and pepper to taste
• Cayenne pepper to taste (optional)

Preparation

Step 1

Heat tortillas over medium heat in a dry skillet until warm and starting to form small brown spots. Set aside on a plate covered with a clean kitchen towel.

Mix sour cream, cayenne, lime juice, cilantro, and salt in a small bowl, set aside.

Heat olive oil in a medium non-stick skillet and add cabbage. Cook for about four minutes or until the cabbage is just barely wilted. Season with salt and pepper and set aside.

Cut shrimp into thirds, so you have little bite size pieces. Sauté in teaspoons of olive oil or butter and season with salt, pepper and a dash of cayenne pepper over medium heat just until done. They cook up in just a few minutes… so be sure to watch them!

Build your taco! Place a scoop of cabbage on the warmed tortillas taco, then top with shrimp, and cilantro sauce… enjoy!

Serves 4.