Sonoran Sunset Shrimp Tacos
With Charred Pineapple Slaw and Lime Crema
Submitted By: Taz
Ingredients:
Shrimp:
1 ½ lbs Jumbo Shrimp (16-20) - peeled and deveined
2 Tbs Olive Oil
1 Tbs Tasmanian Spice Traders Sonoran Sunset - Southwest Seasoning
Juice of 1 Lime
Charred Pineapple Slaw:
3-4 Pineapple Rings - fresh or canned
2 Cups Shredded Cabbage
¼ Cup Fresh Cilantro - chopped
1 Jalapeño - seeded and julienned
Juice of 1 Lime
Salt to taste
Smoky Lime Crema:
½ Cup Sour Cream
2 Tbs Mayonnaise
1 tsp Tasmanian Spice Traders Elotes Mexicanos Mexican Street Corn Seasoning
Zest and Juice of 1 Lime
For Serving:
Warm Corn Tortillas
Cotija Cheese - crumbled
Lime Wedges
Extra Fresh Cilantro - chopped
Tasmanian Spice Traders Fiesta Chile Lime Seasoning
Preparation:
- Heat a grill to high heat +450°F -OR- Heat a cast iron skillet until just smoking over high heat
- While the grill/skillet is heating, whisk together all the Smokey Lime Crema ingredients together in a small bowl until smooth - Set aside until needed
- Place the shrimp in a medium bowl and add the olive oil, Sonoran Sunset Seasoning, and lime juice - Gently toss until the shrimp are evenly coated - Set aside until needed
- Place the pineapple slices directly on the grill or in the cast iron skillet and cook for 3-5 minutes to a side until caramelized and slightly charred - Transfer to cutting board and chop into small pieces - Transfer to a medium bowl and add the remaining Charred Pineapple Slaw ingredients – Fold everything together until well mixed and evenly distributed - Set aside until needed
- Place the shrimp on the grill or in the skillet and cook for 1-2 minutes to a side until lightly charred and just cooked through
- Warm your tortillas and build your tacos with smoky lime crema, charred pineapple slaw, grilled/seared shrimp, cotija cheese, and cilantro - Serve with extra lime wedges and Tasmanian Spice Traders Fiesta Chile Lime Seasoning on the side with cold drinks and your preferred sides
