Cilantro Lime Shrimp Recipe
Fresh White Corn Tortillas topped with Pacific Shrimp sautéed with Garlic Butter Lime Sauce, Asian Slaw & Tomatoes drizzled with Cilantro Cream Sauce.
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Ingredients
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Tortillas
Shrimp and Sauce
Asian Slaw
Cilantro Cream Sauce
Toppings
Method
Preparation of Ingredients
- 1
Prepare the Cilantro Cream Sauce
In a bowl, combine sour cream, chopped cilantro, lime juice, and garlic powder. Mix well until smooth. Set aside in the refrigerator.
- 2
Make the Asian Slaw
In a large mixing bowl, combine shredded cabbage, shredded carrots, and sliced green onions. In a separate small bowl, whisk together rice vinegar, sesame oil, soy sauce, and sugar. Pour the dressing over the slaw and toss to combine. Set aside.
Cooking the Shrimp
- 3
Sauté the Shrimp
In a large skillet, melt the butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add the Pacific shrimp, lime juice, lime zest, salt, and black pepper. Cook for 3-5 minutes, or until the shrimp are pink and opaque.
Assembling the Dish
- 4
Warm the Tortillas
In a dry skillet, warm the corn tortillas over medium heat for about 30 seconds on each side until pliable.
- 5
Assemble the Tacos
On each tortilla, add a portion of the sautéed shrimp, a scoop of Asian slaw, and diced tomatoes. Drizzle with cilantro cream sauce.
