Cilantro Lime Shrimp Tacos with Roasted Corn Slaw and Roasted Jalapeno Crema *See Cilantro Lime Grilled Shrimp Recipe* Jalapeno Crema Ingredients: 2 Jalapeno Peppers, Cut in Half and Seeded ½ C Sour Cream or Greek Yogurt 2 Tbsp Cilantro 1 Small Clove Garlic, Grated 1 Green Onion, Sliced 1 Tbsp Lime Juice Salt of Taste Roasted Corn Slaw Ingredients: 1 Tbsp oil 1 C Corn 2 C Cabbage, Shredded 2 Green Onions, Sliced ¼ C Roased Jalapeno Crema Tacos: 1 Lb Cilantro Lime Rice 12 Tortillas 1 Large Avocado, Diced Cilantro To Taste Roasted Jalapeno Crema: 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. Roasted Corn Slaw: Heat 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. Tacos: Assemble the tacos with slaw on the bottom, topped with avocado, shrimp, and dollop of roasted jalapeno crema along with a garnish of cilantro.
Posted on: Mon, 08 Sep 2014 17:25:07 +0000
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