"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Shrimp Tacos (blueapron.com) Recipe

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This recipe for Shrimp Tacos (blueapron.com), by , is from Rose's Spring and Summer Recipes from the Internet, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Rose Overturf

Category:
Category:

Ingredients:  
Ingredients:  
10 oz Tail-On Shrimp (Peeled & Deveined)
4 Flour Tortillas
½ lb Cabbage
1 Poblano Pepper
¼ cup Guacamole
1 oz Sliced Pickled Jalapeño Pepper
1 Tbsp Rice Vinegar
2 Tbsps Mayonnaise
1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)

Directions:
Directions:
Prepare the ingredients & make the slaw:

If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F.

Wash and dry the fresh produce.

Cut out and discard the core of the cabbage; thinly slice the leaves. Finely chop the jalapeño pepper. Cut off and discard the stem of the poblano pepper; remove the core. Quarter lengthwise, then thinly slice crosswise. Thoroughly wash your hands and cutting board immediately after handling the peppers.

In a large bowl, whisk together the mayonnaise and half the vinegar. Add the sliced cabbage and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the slaw to be. Season with salt and pepper and toss to combine. Set the slaw aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Cook the shrimp & poblano pepper:
While the slaw marinates, pat the shrimp dry with paper towels; remove the tails. Place in a bowl; season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat.

In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned shrimp and sliced poblano pepper in an even layer.

Cook, without stirring, 2 to 3 minutes, or until the shrimp are slightly opaque. Continue to cook, stirring occasionally, 1 to 2 minutes, or until the pepper is softened and the shrimp are cooked through.

Turn off the heat and stir in the remaining vinegar. Taste, then season with salt and pepper if desired.

Number Of Servings:
Number Of Servings:
2
Personal Notes:
Personal Notes:
Warm the tortillas:
If using the microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in a large piece of foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap.

Assemble the tacos & serve your dish:
Assemble the tacos using the warmed tortillas, guacamole, and cooked shrimp and poblano pepper. Serve the tacos with the slaw on the side.

 

 

 

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