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Spicy shrimp tacos with cilantro cashew sauce
These tacos are stuffed with spicy pan fried shrimp & tangy honey cilantro lime slaw and topped with a creamy jalapeno cashew sauce. They are spicy, sweet, tangy and lip smacking delicious!
For the cilantro lime slaw
To make the jalapeno cilantro slaw:
Add the cabbage, jalapenos, red onion and cilantro into a large bowl. Add in the olive oil, honey, lime juice, salt and freshly cracked pepper and toss everything well to combine. Refrigerate the slaw until you are ready to serve.
To make the shrimp:
Coat the shrimp well with 1 teaspoon avocado oil and all the spices. Season well with salt. Set the shrimp to marinate in the fridge for 15 minutes (up to overnight) while you make the slaw.
Heat a teaspoon of avocado oil in a frying pan. When it is hot, add in the shrimp and make sure they are all in a single layer on the pan. Cook for 1-2 minutes on the first side before flipping them and cooking for another minute on the other side. Take them off the heat.
Heat the tortillas or wraps (directly over the flame works great) until they are soft and pliable.
Top each tortilla with slaw and pan fried shrimps before topping with the spicy cilantro sauce. Squeeze lime over the top and enjoy while they are still warm.
If you are vegetarian or vegan, you can still make these delicious tacos.
You could replace shrimp with potatoes, paneer, tofu or tempeh. Use the same spice rub and cook until your choice of filling is well cooked. If you are using potatoes, you will need to cook them until they are almost done before adding in the spice mix (to prevent burning).
Replace honey with agave syrup or brown rice syrup in the slaw to make it vegan. Subscribe to get notified about my latest recipe videos!