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

• Gluten free

• Seafood

  • 1 lb Cilantro lime shrimp

• Produce

  • 1 Avocado, large
  • 2 cups Cabbage
  • 2 tbsp Cilantro
  • 1 Cilantro
  • 1 cup Corn
  • 1 small clove Garlic
  • 3 Green onion
  • 1/4 cup Jalapeno crema, roasted
  • 2 Jalapeno peppers

• Condiments

  • 1 tbsp Lime juice

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 1 tsp Oil

• Bread & Baked Goods

  • 12 Corn tortillas, Small

• Dairy

  • 1/2 cup Sour cream or greek yogurt

Found on closetcooking.com

Description

Ingredients

• 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
• 1 teaspoon oil
• 1 cup corn
• 2 cups cabbage, shredded
• 2 green onions, sliced
• 1/4 cup roasted jalapeno crema
• 1 pound cilantro lime shrimp
• 12 small corn tortillas
• 1 large avocado, diced
• cilantro to taste

Directions

• 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.

Nutrition