- 8
Ingredients
- 1 jalapeno, sliced
- 1/2 head green cabbage, thinly sliced
- 1/2 head purple cabbage, thinly sliced
- 1/2 cup whole milk
- 1/2 cup mayonnaise
- 1 tablespoon sugar
- 1 teaspoon white vinegar
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon kosher salt
- 2 tablespoons vegetable oil
- 1 1/2 pounds peeled and deveined shrimp, tails removed
- 2 cloves finely chopped garlic
- 3 White finely chopped onions
- 3 Medium tomatoes
- 1/2 bunch fresh cilantro, roughly chopped
- 3/4 stick butter
- 16 corn tortillas, warmed according to the package instructions
- Pico de gallo
- Avocado slices
- Sour cream
- Grated pepper jack cheese
- Lime wedges
- CREAMY CHIPOTLE SAUCE
- 1/4 c. Sour Cream
- 4 Chipotle Canned Peppers
- 3 Tbsp Mayo
- 4 sprigs Cilantro
- S&P to taste
Preparation
Step 1
For the slaw: Combine the sliced jalapeno and shredded green and purple cabbage in a large bowl. In a separate bowl, mix the milk, mayonnaise, sugar, vinegar, cayenne and salt. Pour the milk mixture over the cabbage and jalapeno and toss to combine. (Cover and refrigerate for a couple of hours if you have the time.) Before serving, toss in the cilantro.
For the shrimp: Heat the butter in a heavy skillet over high heat. Throw in the garlic, onion, tomato. Add shrimp and cook, tossing it around, until opaque, 2 to 3 minutes. Reduce the heat add cilantro, stirring to combine.
For the Chipotle Sauce combine all ingredients except cilantro. Blend until smooth then add cilantro
Serve the warm tortillas with the shrimp, slaw, pico de gallo, avocado slices, sour cream and pepper jack cheese, then let everyone build their own tacos. Be sure to squeeze the lime wedges over the top at the end!