Adobo Shrimp Tacos with Sweet and Sour Slaw

I can't even begin with my love for tacos. What's not to love? You can customize them any way you want: spicy, cheesy, seafood, veg, slaw, salsa, even fruit. I'm big on the customization piece because my mood and palette change daily, hence why I also have a love affair with sandwiches and pizza. You really can't mess them up, and I would have to work hard to get tired of them.

I've been wanting to make tacos ever since a long weekend with friends in Wintergreen where we had fish and chicken tacos. It looked pretty simple, and the slaw was so tasty that I needed to recreate it myself. It was sweet and tangy with a good crunch that all tacos need. 

Pretty colors

I got the recipe from the chef of the weekend, my friend Eliza. Using pre-shredded purple cabbage and frozen corn makes this simple but impressive. Check out those colors. Just marinate the cabbage in some Agave syrup (I used regular honey thinned out with a little water) and lime juice while you're prepping the rest of the food. Throw it in the pan with the cooked corn right at the end, and you're done.

Multi tasking

The shrimp are a piece of cake as well. Just dump on a spice mixture and cook for about 4 minutes per side. Then it's assembly time. Layer on the shrimp, slaw, fresh cilantro, avocado and adobo sauce. You can really change up the toppings however you want, but, I thought it best to keep them relatively simple because so many flavors were happening between the slaw and adobo sauce.

Simple enough to cook for one but impressive enough to cook for a dinner party. I suggest you try these out for your next Taco Night (The Bachelor finale is Monday night. Just saying). Your friends will be singing your praises.

Adobo Shrimp Tacos with Sweet and Sour Slaw

Serves 2

Ingredients:

For the Tacos:

4 corn tortillas

1 avocado

10 large raw shrimp, deveined and thawed if frozen

1/2 tsp chili powder

1/4 tsp garlic powder

1/4 tsp ground black pepper

1/4 tsp ground cumin

3 dashes sea salt

1 1/2 tbsp olive oil

3 tbsp chopped cilantro

1 cup shredded purple cabbage

1 whole lime

For the Adobo Sauce:

5 teaspoons adobo sauce from a can of chipotle peppers in adobo sauce

1/4 cup Greek yogurt

1/2 of a whole lime, juiced

2 dashes salt

For the Slaw:

1/2 cup corn, thawed

1 cup purple cabbage, shredded

2 tbsp olive oil

1/2 tsp cumin

1/4 tsp red pepper flakes

1/4 tsp garlic powder

3 tbsp agave syrup

1/2 of a whole lime, juiced

salt

pepper

Directions:

In a small bowl add the adobo sauce from the can of chipotle peppers, Greek yogurt, lime juice, and salt. Mix and set aside.

Sautee the corn with the oil, salt, pepper, cumin, red pepper flakes and garlic powder for 10 minutes.

While corn is cooking, put the shrimp in a medium size bowl and add the chili powder, garlic powder, pepper, cumin, and salt. Mix together so that the shrimp are coated with the spices.

In a medium size skillet add the olive oil. Then add the shrimp. Turn the shrimp as they cook until each side is lightly browned (about 8 minutes). Reserve the olive oil in the pan, and remove the shrimp on to a cutting board or plate.

Add the cabbage to the corn and cook for about 2 minutes.

Cut the shrimp in half and put them in a bowl. Then add the remaining olive oil from the pan in with the pieces of shrimp and mix together.

Warm the corn tortillas in the microwave for about 10 to 12 seconds.Then top with the shrimp, cilantro, avocado and the slaw. Drizzle the adobo sauce on top. Serve while the tortilla is still warm, and with a quarter piece of lime.

[Recipe adapted from Coupon Clipping Cook]