Shrimp Tacos in Under 25 Minutes (Really!) | WEEKNIGHTING

By Brian Lagerstrom · 25 min

Ingredients

Instructions

1. Thaw the shrimp in advance in the fridge, or for 5 minutes under cold water.
2. Shred the cabbage, and julienne the carrot and jalapeño. Combine them in a bowl, add a generous pinch of salt, the honey or agave and the lime juice. Stir and taste for seasoning.
3. Drain the shrimp while you prepare the rest.
4. For the guacamole, mash the flesh of 2 avocados in a bowl with a pinch of salt, the juice of half a lime, 1 minced or pressed garlic clove, the onion powder and chile flakes, using a fork.
5. Stir in the mayonnaise, sriracha, about 2 tsp lime juice and 1 minced garlic clove to make the spicy garlic mayo.
6. Warm the tortillas in a dry non-stick pan until hot through and pliable, then keep them wrapped in a tortilla warmer.
7. Toss the shrimp with a drizzle of olive oil, 1 tsp salt, about ½ tsp each of paprika, chili powder, cumin, chile flakes, onion powder and garlic powder until evenly coated.
8. Heat oil in the non-stick pan over medium heat until hot. Add the shrimp in an even layer and cook about 1 minute on the first side. Toss, spread evenly again and cook about 1 more minute, until just opaque.
9. To assemble, spread a spoonful of guacamole on each warm tortilla, then add shrimp, slaw and finally the spicy garlic mayo.

Summarized from Brian Lagerstrom's video. Watch it for the details.

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