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Shrimp and Cabbage Tacos with a Cilantro Yogurt Sauce

by on March 7, 2012 in Main Courses March 7, 2012 Main Courses
See post on Bev Weidner’s site!
5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

Yes. Just yes.

Ingredients

  • 1 bunch Cilantro, Ends Trimmed And Rinsed
  • ½ whole Jalapeno Pepper, Chopped
  • 2 cloves Garlic, Chopped
  • ½ whole Lime (for The Juice)
  • 1 pinch Coarse Salt And Freshly Ground Pepper
  • 3 Tablespoons Plain Greek Yogurt
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 pound Shrimp, Thawed, Peeled, Deveined And Patted Dry
  • 2 cups Shredded Green Cabbage
  • ½ whole Red Pepper, Diced
  • 4 whole Flour Tortillas
  • Optional For Serving: Guacamole

Preparation

In a food processor, combine the cilantro, jalapeno, garlic, lime juice and a pinch of salt and pepper. Blitz and blitz. Add the yogurt and blitz until smooth. Taste it. Pass out. Set the sauce aside or refrigerate until you are ready to serve.

Add oil into a skillet and bring the oil to a medium high heat. Once hot, arrange the shrimp in the skillet in a single layer. Season with salt and pepper. Sear shrimp on one side for 2 minutes, flip and sear 30 more seconds. Remove from heat.

Combine the shrimp with the yogurt sauce. Add the shredded cabbage and toss to combine.

Bring the pan back to a medium high heat. Add a little more oil if needed. Add the diced bell pepper and saute 2 minutes.

Tuck the shrimp and cabbage mixture and the red bell pepper into warm tortillas.

Serve with guacamole. Duh.

Tacos!

5 Comments

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Elyse on 11.20.2015

This is one of my favorite recipes of all time!!

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Bev Weidner on 6.28.2012

nyima, Yes! The cabbage is tucked into the taco. Might be hard to see, but it’s there.

celesteb, I’m so sorry you didn’t like it! Shoot.

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celesteb on 3.17.2012

Sorry, but I made them and did not like the sauce at all. Luckily I hadn’t tossed the shrimp with it before I determined that. It was really sour (assuming from yogurt which I do like in other things) and the cilantro gave it almost a bitter flavor (again something I like).

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nyima on 3.9.2012

well, yes, it does sound good, but, there’s no cabbage in this picture…?

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Dax Phillips on 3.9.2012

One word. Yum.

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Momstar on 3.23.2013

My whole family liked these and decided to keep the recipe in my box. I made one recipe, which said two servings, but we filled 7 tortillas (6″ size) and had some filling left over. I think the leftovers are going to be good as a cold taco/wrap too. I sprinkled the shrimp with some taco seasoning when I put it in the pan (instead of salt/pepper) and it was really good. I’d add more bell pepper next time, and I put some slices of avocado in the bottom of mine (nobody else likes it).

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Dyedinthewoolcook on 3.24.2012

Wow, this was an awesome meal! I followed the recipe as is except I used a packaged shredded coleslaw mix (green cabbage, purple cabbage and carrots)and I added 1 extra clove of garlic because we love garlic. Made the sauce and tasted it, then I definitely swooned! If the sauce seems a little intense when you taste it remember that it’s going to be flavoring all that cabbage and shrimp. It was so good that there were no leftovers. There wasn’t even a shred of cabbage left. Thanks for creating such a delicious recipe.

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