recipes that are simple and delicious.
As you might already be aware from reading some of my previous posts, my son has become a huge fan of shrimp. Due to that, I attempt to prepare shrimp a variety of ways to really get his take on them, whether they are boiled, sauteed in butter, or grilled. As we normally have our weekly taco night, I decided to entertain everyone by offering them either ground beef, veggie, or shrimp tacos. The fixings are standard on taco night which includes either guacamole or sliced avocado, shredded romaine lettuce, cheeses, jalapeno peppers, diced tomatoes, cilantro, and lime wedges. This is a great opportunity for my kids to explore the different flavors, as well as the different combinations of making a taco.
I was already aware that I was going to make shrimp tacos, but I wanted something to go with them, beyond the normal fixings. I immediately thought of a coleslaw, but twisted it up a bit. Read below and you will see.
Toss the items together, and let them sit in a bowl and get happy while your grill is preheating.
Ingredients (creamy slaw):
To make the slaw, add the chipotle pepper, sour cream, milk, lime, and salt and pepper to a small mixing bowl, and whisk until you have a smooth dressing. Add the napa cabbage, radishes, and onion slices, and mix well.
Once your grill is preheated, place your shrimp on the grill, and cook until done, being careful not to overcook. I always go off of the color of the shrimp, and really only take a few minutes on the hot grill. When the shrimp are close to being done, add your tortillas to a cooler side of the grill, only warming them through. This should only take a couple of minutes. Place your warmed tortillas in foil, wrap in a towel, or place in a tortilla warmer. Remove the shrimp from the grill.
To make your taco, simply get a couple of your warm tortillas, add your shrimp, and add on the creamy chipotle coleslaw. You will be amazed at the excellent flavors these shrimp tacos yield. Enjoy.