MAN CAN COOK.
YES HE CAN!
My husband is an awesome cook. In fact, my theory is, men make some of the best cooks. Why? Because they think out of the box. And my husband? He is one of the best cooks I know. He is precise, creative, and makes delicious meals that just blow my mind, one right after another.
He studies YouTube cooking videos like he’s going to earn a degree in Cookology. And so he should! He masters a dish in his mind before he even cooks it, and when he finally purchases all the ingredients to serve it to his little family, that recipe has been perfected in his mind a thousand times over. When the food rolls out, I know beyond a shadow of a doubt… I’m going to love it.
Whether it’s complex or simple, he’s always nervous about serving it, thinking he’s going to fail and it’s going to taste terrible. In all fairness, sometimes it’s not 100% spot on, because food is subjective. But then again, I burn half of the stuff I make because I’m in such a hurry to get dinner on the table. So what does that say about me? Right?!?
But in this case, he has perfected this very simple, clean and delicious recipe for shrimp tacos, and I’m sharing it just in time for Cinco de Mayo! Anyone can make this, but it is so much better when you and your honey roll your sleeves up and make it together! So whether you love an icy cold Mexican beer with a squeeze of lime, a tangy Margarita on the rocks with salt, or one of our non-alcoholic favorite Mexican sodas “Jaritos,” here is our favorite Shrimp Taco recipe. It’s topped with a tangy cabbage slaw and a surprise sweet chili-siracha sauce. Serve it with a side of rice and beans to make it a filling meal. We hope you enjoy it!!
Ingredients and Directions
- Corn Tortillas
- Spanish Rice
- Black Beans
- 1 pound raw medium shrimp, peeled
1 Tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon onion powder
1/4 teaspoon chipotle or cayenne powder (optional)
1/3 cup flour
1 teaspoon salt
Combine spices and flour in a small bowl. Toss shrimp in flour mixture a small amount (five or six) at a time. Use 1/2 inch of oil in a small frying pan. Fry in small batches until crispy; be sure not to crowd pan.
- 1/4 head small cabbage, shredded
- 1/2 lime, juiced (if lime is dry, use whole lime)
- 1/2 teaspoon salt (or to taste)
- 1/4 cup cilantro, chopped
Combine and set aside.
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 Tablespoon sweet chili sauce
- 4 drops siracha sauce (or to taste)
- pinch of salt (to taste)
Whisk sour cream and mayonnaise until creamy. Add sweet chili sauce and siracha sauce and combine until smooth. Taste and adjust chili sauce and siracha sauce to taste. Salt to taste.
To serve: Heat corn tortillas. Layer 4-5 shrimp with slaw and cream topping. Enjoy with a side of spanish rice, black beans and your favorite beverage!