The citrus juices in the slaw really add a great burst of flavor. Grilling the shrimp gives it a bit of a smoky flavor. And all that together in a warm tortilla is just pretty darn fantastic. Serve it with tortilla chips, black beans and a cold beer and you'll forget just how long your day was.
Shrimp Tacos with Citrus Cabbage Slaw
1/4 cup fresh orange juice
2 tablespoons fresh lime juice
2 tablespoons sour cream
kosher salt & black pepper
1/4 small cabbage (8 ounces), shredded
1 cup corn kernels (from 1 to 2 ears, or frozen and thawed)
1 jalapeno, seeded and chopped
1 tablespoon olive oil
1 pound peeled and deveined medium shrimp
8 small flour tortillas, warmed
In a large bowl, whisk the orange and lime juices, sour cream, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the cabbage, corn, and jalapeno and toss to combine. Let sit, tossing occasionally, for 10 minutes.
Meanwhile, heat the oil in a large skillet over medium-high heat. Season the shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until opaque throughout, 2 to 3 minutes.
Serve the shrimp with the tortillas and the slaw.
As I mentioned above, we grilled the shrimp rather than cooking them in a skillet. It really doesn't take much longer and the flavor and texture is totally worth it. Just load those puppies up on a skewer, season them with salt and pepper, and grill them over medium heat for 2 to 3 minutes on each side.
I made the slaw about an hour ahead of time which allowed all the flavors to mesh together and also let the frozen corn thaw. I ended up adding a little more sour cream to make it creamier - just another tablespoon, give or take. Be sure to add enough salt, too, to bring out the flavors. I probably added one teaspoon total.
So, what are you waiting for? Get in there and make some tasty tacos of your own!