Shrimp Tacos with Cabbage
Recipe courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.
1 pound medium sized Florida shrimp, peeled
8 corn or flour tortillas
1/2 cup plain yogurt
1 fresh lime, juiced
1 teaspoon ground cumin
1 tablespoon hot pepper sauce (your favorite)
Sea salt and freshly ground black pepper to taste
Vegetable oil (cooking)
2 cups Florida cabbage, shredded
1/4 cup fresh cilantro, chopped
2 Florida tomatoes, diced
- Wrap tortillas in foil and warm in 300°F (150°C) oven.
- In a small mixing bowl combine the yogurt, lime juice, cumin and hot sauce. Stir ingredients to combine and taste. Adjust seasoning with salt and pepper. Set aside the yogurt sauce for later.
- Preheat a medium sized sauté pan over medium high heat. Lightly season the shrimp with salt and pepper. Add 1 tablespoon of oil to the preheated sauté pan. Carefully add the seasoned shrimp to the sauté pan. Cook for 2 to 4 minutes or until completely done throughout.
- Assemble tacos by starting with a tortilla, then layer cabbage, cilantro and tomatoes. Place an even portion of shrimp on top of the vegetables. Spoon some of the yogurt sauce on top of the shrimp and serve.
Makes 4 servings.
Recipe and photograph courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.