HONEY LIME SHRIMP TEQUILA TACOS WITH AVOCADO, PURPLE SLAW & CHIPOLTE CREMA RECIPE - (4.3/5)
Provided by á-4010
Number Of Ingredients 22
Steps:
- 1. Wash, peel, devein, and dry raw shrimps. Season with salt. 2. In a bowl, combine honey, lime juice, tequila, onion, cumin, and chipotle powder (if using). Mix well and toss shrimps in marinade. Chill 4 hours up to 12 hours in the refrigerator. 3. Heat grill to 400 F (205 C). Make sure to oil the grilles well. Skewer shrimps in soaked wooden sticks (this will make it easier to handle on a grill). Grill shrimps until bright or just opaque, about 2 minutes each side. Flip the shrimp skewers and cook for another 2 minutes or until they turn bright orange. Alternatively, you can also pan fry the shrimps. Set cooked shrimps aside. 4. Dice the avocados and squeeze juice from the remaining 1 lime. Thinly slice the red cabbage using a sharp knife or a mandolin. To make the dressing for the red cabbage slaw, put the lime juice, Dijon mustard, sea salt, pepper and oil in a jar or bowl. Whisk vigourously until it emulsifies. Toss the red cabbage with the lime vinaigrette. Set aside. 5. Meanwhile, to make the chipotle crema, place the chipotles in the bowl of the food processor and give it a good whirl until it is smooth. Stir in the sour cream or créme fraîche, mixing well until the colour is even. Transfer chipotle crema in a squeeze bottle. 6. To assemble the tacos, heat tortilla in a dry pan, about 1 minute per side or until lightly browned or charred. Wrap tortilla in a cloth to prevent from drying out. Set aside, covered. 7. Place some diced avocados in the middle of the tortilla, followed by the red cabbage slaw. Remove skewers from shrimps and pile on the taco. Drizzle with the chipotle crema and garnish with cilantro. Serve immediately.
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Jip Frjon
f_jip14@gmail.comI loved the avocado-purple slaw! It was the perfect topping for these tacos.
MD Haydar
mh4@yahoo.comThese tacos were easy to make and turned out great! I will definitely be making them again.
Kamran Mehmood
m-kamran23@hotmail.comThe honey-lime sauce was a bit too sweet for me, but the shrimp were cooked perfectly.
Akhi Akter
akter-akhi@aol.comThese tacos were amazing! I will definitely be making them again and again.
Kristophina Mutota
mutotak58@yahoo.comI'm not a fan of tequila, so I used lime juice instead. The tacos were still really good.
Lisa Harris (Nanny)
l-h@hotmail.comThese tacos were delicious, but they were a bit time-consuming to make. I think I'll save them for a special occasion.
Dylan Bunch
dylan_b52@gmail.comI made these tacos for a Cinco de Mayo party, and they were a huge success! Everyone loved them.
Alicia Simphiwe
sa@hotmail.comI had some trouble finding purple cabbage, so I used red cabbage instead. It worked fine, but I think the purple cabbage would have been prettier.
Dominick Triolo
triolo.d83@gmail.comThese tacos were a bit too spicy for me, but my husband loved them. He said they were the best tacos he's ever had.
Gabriel Warzecha
w_g@hotmail.comI'm not a big fan of shrimp, but I loved these tacos! The honey-lime sauce was amazing, and the shrimp were cooked perfectly.
Bd news1
bd@yahoo.comThese tacos were easy to make and turned out great! I used a store-bought slaw mix to save time, and it worked perfectly.
Breosha Lee
l.b46@yahoo.comI love the flavors in this dish. The honey-lime shrimp is sweet and tangy, and the tequila adds a nice kick. The avocado-purple slaw is also a great addition.
Berkimahal TINDICK
bt86@gmail.comThese tacos were a hit at my last party! The combination of sweet and savory flavors was perfect, and the avocado-purple slaw added a nice crunch. I will definitely be making these again.