Shrimp Tortillas with Lime and Cilantro Slaw and a Spicy Salsa Verde
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:
1/2 pound of medium shrimp
1 tbsp. olive oil
1 tsp. ground cumin
1 tsp. smoked paprika
1 tsp. ground coriander
1 lime, juiced and zest
1 garlic, minced
8 corn tortillas
2 avocados, coarsely chopped (guacamole)
3/4 cup cilantro, finely chopped (guacamole)
1 small white onion, diced (guacamole)
1 large tomato, diced (guacamole)
1 small jalapeno, seeds removed, finely chopped (guacamole)
1 lime, juiced (guacamole)
1/2 garlic, minced (guacamole)
3 tsp. cumin seeds (salsa)
1 cup cilantro, chopped (salsa)
1 jalapeno pepper, seeds removed and finely chopped (salsa)
1 large garlic clove, minced (salsa)
1 can tomatillas, drained (salsa)
1/4 white onion, chopped (salsa)
1/2 lime, juiced (salsa)
2 cups shredded cabbage (slaw)
1/2 cup green onions, chopped (slaw)
1/2 cup fresh cilantro, chopped (slaw)
2 tbsp. cider vinegar (slaw)
2 tbsp. mayonnaise (slaw)
1 lime, juiced and zest
1 tbsp. sugar (slaw)
Instructions:
Combine the ground cumin, smoked paprika, ground coriander, olive oil, lime juice and zest and garlic in a medium bowl and stir to combine. Add the shrimp and season and let marinate for 15 minutes. While the shrimp marinates, start on the slaw. Combine all the slaw ingredients in a large bowl and mix to until the cabbage is evenly coated. Season to taste. Place in the fridge and keep cool until ready to serve.
Make the guacamole by combining all ingredients and stirring to coat the avocado. Season to taste and keep aside.
Next, start your salsa verde. Toast the cumin seeds in a pan over medium heat for 2-3 minutes. Add the toasted cumin seeds with the rest of the ingredients in a blender and pulse to combine.
Keep your shrimp aside and warm and heat the tortillas. In a skillet over medium heat, add one tortilla at a time, cooking for one minute per side or until it starts to brown. Keep the hot tortillas in aluminum foil to stay warm.
To make the tortillas, start by placing the slaw on the bottom of the tortilla. Add 4 shrimp and a spoonful of guacamole. Top with the spicy salsa verde. Repeat.
Serves 8 shrimp tortillas.
From versesfrommykitchen.com