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Nana’s Spicy Shrimp Tacos with Ontario Garlic Cilantro Lime Cole Slaw

HomeRecipesNana’s Spicy Shrimp Tacos with Ontario Garlic Cilantro Lime Cole Slaw

Nana’s Spicy Shrimp Tacos with Ontario Garlic Cilantro Lime Cole Slaw

Ingredients for the Garlic Cilantro Lime Sauce

  • 1/4 cup oil
  • 1/4 cup water
  • 1/2 cup chopped Ontario green onions
  • 1/2 cup fresh Ontario cilantro leaves
  • 2-3 cloves Noble organics garlic
  • 1/2 teaspoon salt
  • juice of 2 organic limes
  • 1/2 cup sour cream

Ingredients for the Tacos

  • 1 lb. shrimp, peeled and deveined, tails removed
  • ½ teaspoon each, cumin & chipotle chili pepper
  • 1/4 teaspoon cayenne pepper (more or less to taste)
  • 2-3 cups shredded green or red cabbage
  • 8 small corn tortillas
  • 1-2 avocados
  • Cotija cheese and additional cilantro for topping
    (Substitute: For soft cotija substitute Feta cheese).
  • Organic lime wedges for serving

The Method

Pulse all the sauce ingredients except the sour cream in a food processor. When mostly smooth, add the sour cream and pulse until combined. Taste and adjust as needed. Set aside.

Heat a drizzle of oil a large skillet over medium high heat. Pat the shrimp dry with paper towels and sprinkle with the spices. Add the shrimp to the hot pan and saute for about 5 minutes, until the shrimp are pink and cooked through.

Toss a portion of the sauce (not all) with the cabbage. It should resemble a coleslaw – you want it to have enough sauce so the cabbage is weighed down a little bit. Use leftover sauce on top of the tacos. We like to assemble our warmed tacos with mashed avocado on the tortillas, top with a few pieces of shrimp, top with coleslaw, and finish with Cotjia or soft feta cheese, cilantro, and lime wedges.

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