Cacique® Grilled Shrimp Tacos
WHAT YOU NEED
- For the Roasted Corn Slaw:
- 1 teaspoon oil
- 1 cup corn
- 2 cups cabbage, shredded
- 2 green onions, sliced
- For the Tacos:
- 1 pound shrimp
- Juice of one lime
- 2 tablespoons of olive oil
- 1 tablespoon of minced garlic
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp ground paprika
- 1/2 tsp salt, or to taste
- 1/4 tsp freshly ground black pepper
- 1 Tbsp olive oil
- 12 small corn tortillas
- 1 large avocado, diced
- Fresh Cilantro, chopped for garnish
- Cacique® Cilantro Lime Flavored Sour Cream
- Cacique® Queso Fresco, crumbled for garnish
- Salt and freshly ground black pepper
HOW TO MAKE IT
- Mix together the garlic, lemon juice, 1 tablespoon of olive oil, paprika, cumin, coriander, kosher salt and black pepper in a bowl.
- Add shrimp and toss until evenly coated. Marinate for 30 minutes in refrigerator.
- In non-stick skillet heat 1 tablespoon of olive oil over medium-high heat. Add shrimp and cook until opaque and cooked through, tossing once halfway through cooking, about 3 minutes.
- FOR THE ROASTED CORN SLAW: Heat the oil in a heavy skillet to medium-high, add the corn, toss and let it sit cooking until charred, about 6-8 minutes, mix it up, let it char again and set aside. Mix everything.
- Assemble the tacos with slaw on the bottom, topped with avocado, shrimp and drizzle with Cacique® Cilantro Lime Flavored Sour Cream. Garnish with Cacique® Queso Fresco and chopped cilantro.
