We love shrimp, we love tacos, so what’s not to love about shrimp tacos? These car out good. The slaw was good, the jalapeño was a nice addition. I served these on tortillas with slaw, tomatoes, onions, guacamole, and a lime.
adapted from pioneer woman
2 Tablespoons Oil
1-1/2 pound Shrimp, Peeled And Deveined, Tails Removed
1 can (6 Ounces Approx) Enchilada Sauce
1/2 teaspoon Cumin
1/2 head Cabbage, Sliced Thin
1 whole Jalapeno, Chopped
1/4 cup Whole Milk
1/4 cup Mayonnnaise
1/2 teaspoon White Vinegar
1/2 Tablespoon Sugar
1/4 teaspoon Salt
1/4 teaspoon Cayenne Pepper
1/2 bunch Cilantro, Roughly Chopped
Combine shredded cabbage and sliced jalapenos in a bowl. In a separate bowl mix milk, mayonnaise, vinegar, sugar, salt, and cayenne. Pour over cabbage. Toss to combine. Cover and refrigerate for a couple of hours if you have the time.
Before serving, toss in cilantro leaves.
Heat oil in a heavy skillet over high heat. Throw in shrimp and toss around, cooking until opaque. Reduce heat to low and pour in the red sauce, stirring to combine. Stir in cumin and cook for another minute or two, then remove from heat.