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BETH’S SHRIMP TACOS WITH ROASTED RED PEPPER SAUCE
Makes 6 Tacos
INGREDIENTS:
1 lb (450 g) fresh shrimp, tails removed
2 tbsp (30 ml) olive oil
3 limes
1 garlic clove
1/4 tsp (1.75 ml) salt
Pepper to taste
¼ tsp (1.75 ml) red pepper flakes
1 cup (240 ml) nonfat sour cream
½ cup (120 ml) roasted red peppers
Juice of 1 lime
1 garlic clove, minced
½ tsp (2.5 ml) cumin
3 tbsp (45 ml) fresh cilantro + 2 tbsp (30 ml) for garnish
½ tsp (2.5 ml) salt
¼ tsp (1.75 ml) freshly cracked pepper
2 tbsp (30 ml) water
1 avocado. diced
1 ½ cups (325 g) shredded green (or purple) cabbage
METHOD:
Preheat oven to 400F (200 C).
Mix together the olive oil, zest of 1 lime (reserve remaining 2 limes for garnish on plate), garlic, salt, pepper and pepper flakes. Toss shrimp with this mixture and allow torest for 15 mins in the marinade.
Meanwhile prep the sauce. In a blender combine sour cream, peppers, juice of zested lime, cumin, cilantro, salt, pepper and water. Pulse until smooth and set aside.
Then prep the cabbage by cutting it in half, then laying 1 half flat side down slicing ends into thin shredded ribbons. Slice remaining lime into wedges and set aside.
Then cut avocado in half, remove the pit with a chef’s knife, remove skin. Place half flat side down, slice lengthwise and then cross wise into dices.
Spread out shrimp on a single layer on a baking sheet. Roast shrimp for 3 mins, then roast for another 3 mins until pink and opaque.
Meanwhile, wrap tortillas in paper towel, and warm in microwave on high for 10-15 seconds.
Lay tortillas on a plate, top with shredded cabbage, then shrimp, then avocado. Drizzle with pepper sauce, and garnish with chopped cilantro and lime wedge.
Enjoy!
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