Shrimp Tacos with Slaw
smoked paprika creme

Name: Shrimp Tacos with Slaw
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 lb Shrimp, shelled and deveined; 6 oz Cabbage, red, sliced; 2 Tbsp Cilantro, fresh, chopped; 1 Tbsp Cooking oil; 8 Tortillas, taco-sized (corn or flour); 1/2 Limes, sliced into wedges; 2 Tbsp Cilantro, fresh, chopped; 1 1/2 cups Corn kernels; 1/2 pint Tomatoes, cherry, halved; 1 Avocado, cubed; 1 Tbsp Lime juice; 1/2 tsp Paprika, preferably smoked; 1 Tbsp Red wine vinegar; 1 Tbsp Hot sauce; 2 tsp Honey; 4 Tbsp Sour cream; 1/4 tsp Salt

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

This smoked paprika creme is simple to make and makes these simple shrimp tacos extraordinary! Enjoyed with a slaw and salsa, these will be great in the summer too!

Ingredients

Metric

Servings:

Shrimp Tacos with Slaw:

Shrimp - 1 lb , shelled and deveined
Cabbage, red - 6 oz , sliced
Cilantro, fresh - 2 Tbsp , chopped
Cooking oil - 1 Tbsp
Tortillas, taco-sized (corn or flour) - 8
Limes - 1/2 , sliced into wedges

Corn, Tomato, and Avocado Salsa:

Cilantro, fresh - 2 Tbsp , chopped
Corn kernels - 1 1/2 cups
Tomatoes, cherry - 1/2 pint , halved
Avocado - 1 , cubed
Lime juice - 1 Tbsp

Smoked Paprika Creme:

Paprika, preferably smoked - 1/2 tsp
Red wine vinegar - 1 Tbsp
Hot sauce - 1 Tbsp
Honey - 2 tsp
Sour cream - 4 Tbsp
Salt - 1/4 tsp

Prep

Shrimp - Defrost, rinse, and pat dry. Sprinkle with some salt and pepper.
Cabbage / Cilantro (for salsa & slaw) / Corn (if using fresh) - Prep as directed. (Can be done up to 4 days ahead)
Make smoked paprika creme - Mix together paprika, red wine vinegar, hot sauce, honey, sour cream, and salt. (Can be done up to 4 days ahead)
Make slaw - Toss cabbage and cilantro with 3 Tbsp (44 mL) of the smoked paprika creme (amount for 4 servings; adjust accordingly if customizing), some salt and pepper, and let marinate for at least 15 minutes in the fridge. (Can be done up to 1 day ahead)
Cherry tomatoes / Avocados - Prep as directed.

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Make

If using frozen corn, defrost in microwave by heating for 1 to 2 minutes. Toss corn with cherry tomatoes, avocado, cilantro, and lime juice. Season to taste with salt and pepper.
Heat a skillet or frying pan over medium-high heat. Add cooking oil and then shrimp to heated oil. Saute for 4 to 8 minutes, until shrimp are pink and cooked through. Remove from heat.
Heat tortillas according to package instructions.
Let everyone assemble their tacos with shrimp, cabbage slaw, and drizzles of rest of the paprika creme. Serve with lime wedges, and enjoy with corn, tomato, and avocado salsa on the side!

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