During Lent we keep to eating Fish on Fridays and, like all Fridays during Lent, it is day of abstinence. All Catholics over the age of 14 are required to abstain from meat and from food made with meat . We love taco's of any kind and I set out to make shrimp tacos. I added a spicy Jalapeno slaw that I adapted from a Pioneer Woman Recipe.
- 1/3 cup Sour Cream
- 1/4 cup mayonnaise I use Dukes
- 1 teaspoon sugar
- 1/4 teaspoon Salt and Pepper
- 1 cup milk
- 2 teaspoons white vinegar
- 1 teaspoon cumin
- 1 package of shredded slaw mix without the carrots or 3 cups shredded white cabbage
- 1 diced jalapeno
- 1.5 lbs. shrimp peeled and deveined
- 1 package Old El Paso Lower Sodium Taco Seasoning
- 1 tbsp. Olive Oil
- 1 package Rick Bayless Taco Simmering Sauce
- Finishing Touches:
- 8 Corn Tortillas
Mix together the sour cream, mayonnaise, sugar, salt and pepper, milk, white vinegar and cumin.
Pour the dressing over the jalapeno and slaw and put in your fridge so the flavors can blend together.You can make it last minute but itâ??s better if you let it marinate for a few hours.
Put your shrimp in a zip top bag and toss it in the taco seasoning.
Place them in the fridge for about 30 minutes.
Heat a skillet on medium and pour in the olive oil.
Put your shrimp in and let it start to get pink.
Pour in the Rick Bayless Skillet Sauce and simmer it until the shrimp is cooked all the way through.
Be careful not to leave it on to long or your shrimp will get chewy like rubber.
Heat your tortillas in a frying pan or we wrap them in paper towels and place them in the microwave for 15-20 seconds.
Now take your corn tortillas, put in some shrimp, top with slaw and cilantro.
The hubby says this is to go in the regular rotation. I’m all for that because it takes no time to put this together and it is satisfies our need for a little spice. The creamy crunchy slaw in these shrimp tacos really makes it.
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