Shrimp and Cabbage Tacos with a Cilantro Yogurt
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
Sauce:
1 bunch cilantro, ends trimmed and rinsed
2 cloves garlic, chopped
1/2 lime (for the juice)
1/2 jalapeno pepper
3 Tbs. greek yogurt
1 Tbs. extra-virgin olive oil
1 pound shrimp, thawed, deveined and pat dry
2 cups shredded green cabbage
1/2 red bell pepper, diced
4 flour tortillas
coarse salt and freshly ground pepper
Instructions:
In a food processor, combine the cilantro, jalapeno, garlic, lime juice and a pinch of salt and pepper. Blitz blitz. Add the yogurt and blitz until smooth. Taste it. Pass out.
Bring the oil to a medium high heat and arrange the shrimp in a single layer. Season with salt and pepper. Sear shrimp on one side for 2 minutes, flip and sear 30 more seconds. Remove from heat.
Combine the shrimp with the yogurt sauce. Add the shredded cabbage and toss to combine.
Bring the pan back to a medium high heat. Add a little more oil if needed. Add the diced bell pepper and saute 2 minutes.
Tuck the shrimp and cabbage mixture and red bell pepper into warm tortillas.
Serve with guacamole.
From bevcooks.com