Spicy Shrimp Tacos
INGREDIENTS:
| SHRIMP | CILANTRO LIME SLAW |
|
1lb jumbo shrimp (peeled & deveined)
|
1 cup nonfat plain Greek yogurt
|
| 1 tbsp extra-virgin olive oil — divided | 1 clove garlic |
| 1 tsp suya pepper | 1/2 small jalapeño pepper |
| 1 tsp chili powder | 1/4 cup cilantro leaves - packed tightly |
| 1 tsp cumin | 1/4 tsp kosher salt |
| 1/2 tsp kosher salt | 2 tsp lime zest + 3 tbsp lime juice |
| 6 - 8 corn tortillas | 2 cups shredded cabbage |
| 2 tbsp extra virgin olive oil |
Rinse and pat the shrimp dry, then transfer to a large mixing bowl. Drizzle with 1/2 tablespoon olive oil and sprinkle with the chili powder, suya pepper, cumin, and salt. Toss to coat evenly. Let rest while you prepare the slaw.
Prepare the slaw: In a food processor fitted with a steel blade, process the Greek yogurt, olive oil, garlic, jalapeno, cilantro, salt, lime zest, and lime juice. Taste and adjust seasonings as desired. Place the cabbage in a mixing bowl and toss with about 1/2 cup of the sauce. Add more sauce if you desire a creamier slaw, then reserve the rest of the sauce for serving.
Cook the shrimp: In a large nonstick skillet over medium-high, heat the remaining 1/2 tablespoon olive oil. Add the shrimp and sauté just until the shrimp is cooked through and no longer translucent in the center, about 4 minutes. Be careful not to overcook! Transfer the shrimp immediately to a plate.