Welcome to Salt, our weekly recipe portion. Cooking can be overwhelming if you’re unfamiliar with it, making it easier but more expensive to order out. Our weekly recipes are simple, flavorful, and a crowd-pleaser—ask my family! To make this even more simple, we jump right into the recipe: no SEO fluff stories here! For paid subscribers, you’ll get a video of the meal being made!
Let’s make Green Chili Shrimp Tacos with a mint Cabbage Slaw
A Few Notes:
This recipe is designed to serve four people with leftovers
I used small flour tortillas but would also suggest the Corn ones.
Place it in a microwave for 10 seconds at HIGH to make juicing your lime easier.
To help thaw your shrimp faster, you can run it underwater for 5 minutes.
Oops, these photos needed better lighting. I do this in real-time because I hate wasting food for staging.
What You’ll Need:
Shrimp—I used large 21-25-count shrimp, but medium (26-30 count) or small (31-35 count) can work. I like using the large shrimp because I chop it up in the end and I find they cook more evenly.
1 Bag Red Cabbage
1/2 Red Onion
4-5 Fresh Mint Leaves, chopped: the package is usually under $4 and you can use the rest in your water :)
Shredded Cheese – I’m a thick-cut Cheddar or Mexican cheese girlie
1/2 Cup of Light Sour Cream
2-3 Limes
1 Can of Green Chiles (like the one you would use in a chili)
2 Tablespoons of Tabasco or Sriracha sauce
Toppings:
A Handful of Corn Tortilla Chips (I used the Trader Joe’s Corn Chip Dippers, and it was delicious. The goal is to add a crunch and a level of texture)
Additional Toppings can include avocado
PUT IT ALL TOGETHER:
Thaw and pat dry shrimp with paper towels. Place in a medium bowl. Drizzle Olive Oil, 2-3 tablespoons of fresh lime juice (1 lime), salt, pepper, garlic, and green chilies into the bowl. Toss and set aside—boom! Your shrimp is marinating.
Place a large non-stick pan over medium-high heat. Add 1 tbsp. of olive oil and toast your tortillas, 10 seconds on each side.
Thinly slice the cabbage (if it’s not already), finely dice the red onion, and coarsely chop the mint. Place in a separate bowl and toss together. Add your sour cream, 2-3 tablespoons of lime, and your crunch factor of choice (a hint of lime chips also does the trick!), toss, and set aside.
Now, it’s time to cook the shrimp! Add 1 tbsp. olive oil and add the shrimp with its marinade to the pan over medium to low heat. Sauté 1-2 minutes per side or just until cooked through. You’ll know it’s cooked when it's white inside with some pink and red accents outside. Cut your shrimp in thirds on a cutting board and add it to your cabbage mix. Toss one more time. This is your taco filling.
Assemble your tacos, top with a sprinkle of cheese, and if you like spicy (like we do), add a drizzle of Sriracha and enjoy!
I hope you enjoyed this week’s recipe! Feel free to leave a comment if you made it or have a suggestion to improve it. That’s the best part of cooking: it can always put our own spin on it.
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I’ll see you Monday for the reveal of my interpretation of our first 5 or less and the next challenge!
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