Taco Udang Pedas dengan Selada Bawang Putih Ketumbar dan Jeruk Nipis
The BEST Shrimp Tacos with Garlic Cilantro Lime Slaw - ready in about 30 minutes and loaded with flavor and texture. SO YUM!
Foto: Pinch of Yum — Lindsay OstromBahan-bahan
- 1/4 cup oil
- 1/2 cup chopped green onions
- 1/2 cup cilantro leaves
- 2 cloves garlic
- 1/2 teaspoon salt
- juice of 2 limes
- 1/2 cup sour cream or full-fat Greek yogurt
- 1/4 cup water (if needed, to thin sauce)
- 2 teaspoons each chili powder and cumin
- 1/2 teaspoon each onion powder and garlic powder
- 1/4 teaspoon cayenne pepper (more or less to taste)
- 1 teaspoon coarse sea salt
- 1 lb . large shrimp, peeled and deveined, tails removed
- 2 -3 cups shredded green cabbage
- 8 small tortillas (corn or flour)
- 2 avocados
- 1/4 cup Cotija cheese
- lime wedges for serving
Langkah-langkah
Pulse all the sauce ingredients in a food processor or blender until mostly smooth. Add water if needed to thin.
Toss some of the sauce (not all) with the cabbage. We’ll use the leftover sauce to top the tacos.
Pat the shrimp dry with paper towels. Toss the shrimp in a small bowl with the spice mix to get it coated. Heat a drizzle of oil a large skillet over medium high heat. Add the shrimp to the hot pan and sauté for 5-8 minutes, flipping occasionally, until the shrimp are cooked through.
For the prettiest and easiest-to-eat assembly, go in this order: smashed avocado, slaw, and shrimp. Finish with Cotjia cheese, lime wedges, and extra sauce.
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