Cilantro Shrimp Tacos with Red Cabbage & Chipotle Sour Cream
If there is a type of food I would argue would be the most fun to make and also the best tasting I would say tacos. In honor of Taco Tuesday, I made cilantro shrimp tacos. My family loved these when I made them a while back, so here's the recipe!
What you'll need:
1 lb of shrimp (I use raw shrimp, but frozen or thawed works just fine as well)
1 whole lemon (you'll just be using the juice)
1 tbsp chili powder
1 tbsp Modelo Especial
1 tsp ground cumin
1 red cabbage
1 can of La Costena Chipotle Peppers
1 package of corn tortillas
*ground cayenne pepper
First: Prepare the seasoning for the shrimp. In a bowl combine cilantro, beer, lemon juice using the whole lemon, cumin, & chili powder. Mix & set aside.
Second: Prepare the shrimp. If you are using raw shrimp, you will need to de vein and pull the tails off. Rinse the shrimp and place them in a skillet over medium heat. I used a little bit of *butter to sauté the shrimp prior to adding the seasoning. Add seasoning and wait until fully cooked. Supervision is required for this recipe, shrimp cook very quickly and you will not want to burn them!
For taco assembly & chipotle sour cream: cut up red cabbage in slices & additional cilantro to use as taco toppings. For the chipotle sour cream, combine 3-4 peppers from La Costena can and slice them into smaller pieces, and add to sour cream & mix well.
Tortillas: I usually heat them up on a pan over the stove top, but the microwave works too.