1 pound shrimp peeled and deveined
1 stick butter
1/4 c Mexican seasoning Morton and Bassett®
1 quart water
1/4 cup salt
2 T brown sugar
2 t soy sauce
2 cups purple cabbage shredded
1/2 cup carrots shredded
1/2 cup cilantro
2 T Serrano pepper minced
Salt and pepper
1/3 cup olive oil or grape seed oil
3 T lime juice
1 garlic clove minced
2 T shallot minced
1/2 t cumin
1/8 t cayenne pepper
1 t sugar
2 T mayonnaise
Mexican crema Walmart supplies it or 1/4 cup sour cream and 1/4 cup heavy cream combined.
8 corn or flour tortillas warmed in tortilla warmer or wrapped in foil
2 limes quartered in small serving dish.
1/2 cup crumbled queso fresco
Avocado sliced or chopped optional
Combine the dressing ingredients in a salad dressing shaker. Taste and adjust seasoning. Let it rest while preparing the shrimp.Brine the shrimp for 20-40 minutes. In a small bowl add the sour cream and heavy cream, mix and set aside. Add the slaw ingredients together in medium bowl add salad dressing and toss. Adjust seasoning. Place tortilla warmer with tortillas in oven.
Remove shrimp from brine and dry. Place Mexican seasoning in plastic bag. Add shrimp and toss to coat.Place large skillet on medium high heat with 4 T of butter and heat until frothy. Add half the shrimp cook about 2-3 minute turn and cook about 2 minutes until done. Remove to serving dish. Repeat step with remaining shrimp.
Tacos are ready to be assembled with taco layered with slaw, shrimp, and dressed with crema. Serve with lime, avocado, and queso fresco crumbles on the side. The side served was Mexican black beans. Delicious Serves 4
Alternatively you can setup a taco bar with tacos, slaw, shrimp, crema, limes, queso fresco,Mexican rice, black beans, salsa, guacamole, chips, and
*Use jumbo(21-25) or large shrimp(26-35)
Note: I need to start taking pictures this always looks tasty.