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Cilantro Lime Shrimp Tacos with Roasted Corn and Jalapeno Slaw and Roasted Jalapeno Crema

Cilantro Lime Shrimp Tacos with Roasted Corn Slaw and Roasted Jalapeno Crema
After popping a few of those grilled cilantro lime shrimp into my mouth it was time to use them in something, tacos! For these tacos I wanted to keep things nice and light and summery so I started out with a simple roasted corn slaw that I tossed in a roasted jalapeno crema followed by some cool and creamy avocado, the cilantro lime shrimp and a dollop of even more of the roasted jalapeño crema for some extra creamy heat. Although the cilantro lime shrimp would be good in just about everything, they are particularly nice in these fresh summery tacos!

Cilantro Lime Shrimp Tacos with Roasted Corn Slaw and Roasted Jalapeno Crema

Cilantro Lime Shrimp Tacos with Roasted Corn Slaw and Roasted Jalapeno Crema

Cilantro Lime Shrimp Tacos with Roasted Corn Slaw and Roasted Jalapeno Crema
Cilantro Lime Shrimp Tacos with Roasted Corn Slaw and Roasted Jalapeno Crema

Cilantro Lime Shrimp Tacos with Roasted Corn Slaw and Roasted Jalapeno Crema

Prep Time: 10 minutes Cook Time: 15 minutes Cool Time: 10 minutes Total Time: 25 minutes Servings: 4

Cilantro lime shrimp tacos with a summery roasted corn and jalapeno slaw and roasted jalapeno crema.



ingredients
    For the roasted jalapeno crema:
  • 2+ jalapeno peppers, cut in half and seeded
  • 1/2 cup sour cream or greek yogurt
  • 2 tablespoons cilantro
  • 1 small clove garlic, grated
  • 1 green onion, sliced
  • 1 tablespoon lime juice
  • salt to taste
  • For the roasted corn slaw:
  • 1 teaspoon oil
  • 1 cup corn
  • 2 cups cabbage, shredded
  • 2 green onions, sliced
  • 1/4 cup roasted jalapeno crema
  • For the tacos:
  • 1 pound cilantro lime shrimp
  • 12 small corn tortillas
  • 1 large avocado, diced
  • cilantro to taste
directions
    For the roasted jalapeno crema:
  1. Place the peppers on a baking sheet with the cut side facing down, place the baking sheet on the top shelf in the oven and broil until the outer layer of the skin has blistered and blackened, about 8-14 minutes.
  2. Place the peppers in a sealable container, seal and let them cool until you can handle them, about 10 minutes, before pinching off the skins.
  3. Puree everything.
  4. For the roasted corn slaw:
  5. Heat the oil in a heavy skillet to medium-high, add the corn, toss and let it sit cooking until charred, about 6-8 minutes, mix it up, let it char again and set aside.
  6. Mix everything.
  7. For the tacos:
  8. Assemble the tacos with slaw on the bottom, topped with avocado, shrimp and a dollop of roasted jalapeno crema along with a garnish of cilantro.
Nutrition Facts: Calories 407, Fat 21g (Saturated 6g, Trans 0), Cholesterol 22mg, Sodium 82mg, Carbs 56g (Fiber 14g, Sugars 10g), Protein 8g
Nutrition by: Nutritional facts powered by Edamam

10 comments:

Liz @ Floating Kitchen said...

These look beautiful Kevin. I'm loving shrimp right now. So easy for the summer! And I'm all over this jalapeño crema!

Tieghan said...

These are the perfect tacos, Kevin! They have everything a tacos needs and then some!

Catherine said...

Looks simply wonderful: fresh and healthy. Blessings, Catherine

Helene Peloquin said...

I make salmon tacos with a delicious creama. I will try it with shrimps next time. Delicious recipe Kevin!

devotedfoodie said...

Great way to use up those leftovers! Another great recipe, Kevin.

ashley-bakerbynature said...

I have been craving tacos like CRAZY and this post only makes me crave them even more! Bravo!

Shelby Law Ruttan said...

I would love these at my table, they sound so flavorful and delicious. I love the slaw and crema topping!

Marianne in MD said...

I made these last night and they were very good. 1 lb. of shrimp for 4 people was skimpy and we had to count them out so everyone had their fair share. I would use 1 1/2 lbs. at least. For the slaw I had red cabbage and added some chopped romaine for the green color, It was good.

Pam said...

Kevin! The tacos look absolutely incredible. Seriously drool worthy.

Jocelyn Delk Adams said...

I'm just so in love with these!

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