I love tacos! And I love seafood! So I am always finding a way to eat new combinations of both. So I decided this time to mix the flavors of saute shrimp in a little bit of olive oil and garlic with fresh fajita seasonings with a fresh mix of tomatoes, onions with cilantro and lime. Topping it with the most delicious and broccoli slaw in the most creamiest delicious cilantro sauce , believe me you will love this new variation!
Ingredients
for the tacos
1 pound of Jumbo shrimp (peeled and clean, I butterfly them for this recipe)
Our clean Fajita or Taco seasoning to taste (I prefer fajita seasoning for seafood )
salt and to taste
I tablespoon olive oil
1 teaspoon real butter
1 big garlic clove (mashed)
1 lime
1 small onion
fresh cilantro (bunch)
1 or 2 big ripe tomatoes
1 organic (gluten free if you need it) bag of fajita tortillas (you can use wheat or corn if you prefer)
1 small jalapeno (seeds out if you want it mild)
for the slaw
1 medium bag of organic broccoli slaw from your produce section or farm market
( I found this mix of broccoli stixs, purple cabbage,and carrots sticks in Acme supermarkets )
Enough cilantro sauce to cover the slaw completely.
some cilantro
For Cilantro Sauce
1/2 c green onions (scallions) 1/2 c Cilantro chopped 1 cup of yogurt (plain) Greek 1-2 limes
half of a small jalapeno pepper sliced and minced Salt to taste 1 garlic clove minced
Instructions
For Cilantro Sauce Combine the 7 ingredients into a bowl and mix, set aside.
Fajita seasoning
4 tsp chili powder
2 tsp paprika
2 tsp salt
1 tsp cumin
1 tsp garlic powder
1 tsp onion powder
1/2 tsp dried oregano
1/4 tsp cayenne
1 full tablespoon Fresh ground peppercorns (black and white)
Instructions
Combine all of the ingredients in an air tight container and mix thoroughly.
Store any extra seasoning in the air tight container with the lid on.
Add about 2-3 Tbsp of seasoning for every 1 lb of chicken, shrimp or beef for fajitas.
Method
In a bowl, rinse the shrimp and season with fajita seasoning. In a hot saute pan, melt the butter and heat the olive oil. Once hot, trow the shrimp in and move around until start getting pink. Ad the garlic and saute until the shrimp is cook. Remove from the heat and save them in a plate or bowl. Meantime lets make a little bit of condiments. Cube the tomatoes and get them in a bowl together with diced onions and cilantro. diced the jalapeno and ad to the mix. Drizzle with juice from half of the lime. Set aside.
Get the slaw in another bowl and cover with cilantro sauce and some fresh cilantro.
Let the slaw and condiments marinade at least 30 minutes before assembling the tacos.
Assemble them by putting 2 butterfly shrimps in each taco with some condiments and top it with some slaw. Serve with some delicious cold Pinot Grigio or Mexican blonde light beer.
Enjoy it!
