Plat
Shrimp Tacos with Cabbage Slaw and Sriracha Mayo
25 minPour 3Nutri-Score B€€
B
25 min
25 minShrimp Tacos with Cabbage Slaw and Sriracha Mayo
ce qu’il vous faut
Ingrédients
shrimp (peeled and deveined)Poissons227 g
olive oil (for tossing the shrimp)Épicerie15 ml
chili powder (1 tsp)Épices3 g
smoked paprika (1/2 tsp)Épices1,5 g
garlic powder (1/2 tsp)Épices1,5 g
ground cumin (1/2 tsp)Épices1,5 g
lime (juiced, plus wedges for serving)Fruits et légumes2 morceaux
cabbage (shredded)Fruits et légumes150 g
Greek yogurt (2 tbsp)Produits laitiers30 g
honey (1 tsp)Épicerie7 g
salt (to taste)Épices2 g
black pepper (to taste)Épices1 g
small corn or flour tortillasBoulangerie8 morceaux- cilantro (chopped)Fruits et légumes15 g
- cotija or feta cheese (crumbled)Produits laitiers50 g
- mayonnaise (4 tbsp)Épicerie60 g
- sriracha (1 tbsp)Épicerie15 ml
par portion
Nutrition
421kcal
- Glucides
- 43 g
- Protéines
- 21 g
- Lipides
- 18 g
ce que vous utiliserez
Ustensiles
Saladier ×2
Poêle
Spatule
pas à pas
Préparation
- Étape 1
Make the cabbage slaw
- In a bowl, mix the shredded cabbage with the Greek yogurt, lime juice, honey, salt and pepper.
- Set the slaw aside.
- Étape 2
Season the shrimp
- In another bowl, toss the shrimp with the olive oil, chili powder, smoked paprika, garlic powder, cumin and salt.
- Étape 3
Cook the shrimp
- Heat a pan over low-medium heat.
- Cook the shrimp for 2-3 minutes per side until pink and opaque.
- Étape 4
Warm the tortillas
- Warm the tortillas on a dry pan or in the microwave.
- Étape 5
Mix the spicy sauce
- Stir together the mayonnaise and sriracha.
- Étape 6
Assemble the tacos
- Layer the slaw and shrimp on each tortilla.
- Drizzle with the sriracha mayo.
- Top with cilantro, crumbled cheese and an extra squeeze of lime.
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