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

Cilantro Lime Shrimp Tacos with Roasted Corn Slaw and Roasted Jalapeno Crema requires around 25 minutes from start to finish. One portion of this dish contains roughly 11g of protein, 14g of fat, and a total of 385 calories. This recipe serves 4. For $1.67 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. Head to the store and pick up lime, corn, salt, and a few other things to make it today. 21258 people have made this recipe and would make it again. It is perfect for The Fourth Of July. Many people really liked this Mexican dish. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. It is brought to you by Closet Cooking. Overall, this recipe earns a tremendous spoonacular score of 97%. Similar recipes include Shrimp Tacos with Roasted Corn Slaw, Zucchini and Roasted Corn Fritters with Cilantro Lime Jalapeno Greek Yogurt, and Spicy Shrimp Tacos with Garlic Cilantro Lime Slaw.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 15 minutes

 

Ingredients:

1 large avocado, diced

2 cups cabbage, shredded

2 tablespoons cilantro

1 cup corn

12 small corn tortillas

1/4 cup roasted jalapeno crema

1 small clove garlic, grated

1/2 cup sour cream or greek yogurt

1 green onion, sliced

2 green onions, sliced

1 pound cilantro lime shrimp

1 tablespoon lime juice

1 teaspoon oil

salt to taste

Equipment:

baking sheet

oven

frying pan

Cooking instruction summary:

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.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.Puree everything.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.Mix everything.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.

 

Step by step:


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.Puree everything.

3. 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.

4. Mix everything.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 Information:

Quickview
385k Calories
11g Protein
13g Total Fat
64g Carbs
30% Health Score
Limit These
Calories
385k
19%

Fat
13g
21%

  Saturated Fat
1g
10%

Carbohydrates
64g
21%

  Sugar
7g
8%

Cholesterol
9mg
3%

Sodium
313mg
14%

Get Enough Of These
Protein
11g
22%

Vitamin C
56mg
68%

Vitamin K
58µg
55%

Fiber
13g
54%

Phosphorus
369mg
37%

Manganese
0.49mg
24%

Magnesium
96mg
24%

Vitamin B6
0.48mg
24%

Folate
85µg
21%

Potassium
716mg
20%

Calcium
181mg
18%

Copper
0.33mg
17%

Vitamin B3
3mg
16%

Vitamin B5
1mg
15%

Vitamin B2
0.25mg
15%

Vitamin B1
0.21mg
14%

Iron
2mg
13%

Zinc
1mg
13%

Vitamin E
1mg
12%

Selenium
8µg
12%

Vitamin A
439IU
9%

Vitamin B12
0.19µg
3%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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