Tacos with Shrimp and Red Cabbage Recipe - ReCiPes
Stock Foto Tacos with shrimp and red cabbage

When you want to surprise a large number of guests with an unusual snack, without spending half a day in the kitchen, prepare Mexican tacos. Very unusual, bright, tasty, and most importantly, the guests themselves will gladly collect them for themselves – this is as part of the entertainment. All you need to do is cook the shrimp in tomato sauce. It will take a matter of minutes. Also chop the cole slaw cabbage salad and season it with a spicy mayonnaise dressing. Prepare a taco bar with a stack of preheated tortillas, a bowl of salad, grated cheese, sliced ​​avocado, lime slices, sour cream and salsa – all on separate plates. Everyone will put on his tortilla what he likes.

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Time: 20 minutes.
Complexity: easy
Servings: 8

Recipes use volumetric containers with a volume of:
1 cup (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (tbsp.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp.) – 15 ml.
1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Cabbage salad

  • 1 thinly sliced ​​jalapeno pod
  • Half cabbage, finely chopped
  • Half a head of red cabbage, finely chopped
  • 0.5 tbsp. whole milk
  • 0.5 tbsp. mayonnaise
  • 1 tbsp. l Sahara
  • 1 tsp white vinegar
  • 1/4 tsp cayenne pepper
  • 1/4 tsp coarse salt
  • Half a bunch of fresh cilantro, coarsely chopped

Shrimp

  • 0.7 kg shrimp, peeled from shells, tails and intestinal veins
  • 2 tbsp. l vegetable oil
  • 1 can (170 gr.) Mexican tomato sauce or enchiladas sauce
  • 0.5 tsp ground zira
  • 1 tbsp. l butter

Tacos

  • 16 corn tortillas, preheat as recommended on the package
  • Pico de gallo
  • Avocado slices
  • Sour cream
  • Grated cheese peperjack
  • Lime slices



Recipe preparation:

  1. Cabbage salad:

    Combine chopped jalapenos and chopped cabbage in a large bowl. In a separate bowl, combine milk, mayonnaise, sugar, vinegar, cayenne pepper and salt. Pour the jalapenos into the cabbage dressing and mix. Cover and refrigerate for a couple of hours if you have time. Add cilantro before serving.

  2. Shrimp:

    In a pan with a thick bottom over high heat, heat the vegetable oil. Throw the shrimp into the pan and fry, stirring until they turn pink, for 2-3 minutes. Reduce heat to low and pour in tomato sauce, stirring to distribute evenly. Add zira and cook another 1-2 minutes. Add butter and remove from heat.

  3. Serve warmed tortillas, shrimp, cabbage salad, pico de gallo, slices of avocado, sour cream and grated cheese in separate bowls, and let everyone collect their own tacos. Be sure to sprinkle lime juice on top!

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