Sweet and Spicy Shrimp Tacos


  • ¼ head cabbage, cored and shredded ( about 4 cups)
  • ¼ cups sour cream or Mexican crema
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon chili powder
  • 1 ½ pounds medium shrimp peeled, deveined and tails removed
  • Finely grated zest from 2 limes
  • 1 teaspoon smoked paprika
  • + 6 more ingredients
    • 1 teaspoon ground cumin
    • 2 tablespoons light brown sugar
    • Lime wedges, for serving
    • Fresh cilantro leaves, for serving
    • 12 corn tortillas
    • Kosher salt and freshly ground black pepper

1. Blend the light brown sugar, chili, cumin, paprika, and lime zest together in a medium bowl. Add all but 2 teaspoons of the spice mixture to a resealable plastic bag. Add the shrimp and the olive oil to the bag. Seal the bag and then turn over a couple times to coat the shrimp evenly. Set asid...

View full recipe at SpringPad


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