Made with fresh shrimp, tangy lime, spicy chili powder and smooth & creamy Umpqua Dairy sour cream, these tacos are perfect for a Cinco de Mayo fiesta!
Shrimp Tacos:
4 Corn Tortillas
12 large raw Shrimp, deveined
& shelled
½ teaspoon Chili Powder
¼ teaspoon Garlic Powder
¼ teaspoon Ground Black Pepper
¼ teaspoon Ground Cumin
3 pinches Salt
1½ Tablespoons Olive Oil
1 Lime, cut into wedges
Chili, Lime Sour Cream:
½ cup Umpqua Dairy Sour Cream
½ fresh Lime, juiced
¼ teaspoon Chili Powder
Salt to taste
Mango Slaw:
1 fresh Lime, juiced
¾ cup fresh Cilantro, chopped
1 -14 -ounce package Coleslaw mix
1 cup Red Cabbage, shredded
¼ cup Carrots, shredded
1 Mango, peeled and sliced into thin chunks
½ small Red Onion, thinly sliced
2 tablespoons Honey
½ teaspoon Salt
1 teaspoon coarsely ground Black Pepper
Directions:
Place the shrimp in a medium size bowl, add the chili powder, garlic powder, pepper, cumin and salt. Mix together so that the shrimp is coated with the spices.
In a medium size skillet, add the olive oil. Then add the shrimp. Turn the shrimp as they cook until each side is lightly browned (about 6 minutes). Remove the shrimp and place on a plate.
In a small bowl add the ingredients for the Mango slaw, mix and refrigerate for 15-20 minutes.
In another small bowl, combine all ingredients for the chili, lime sour cream, set aside.
Warm the corn tortillas in the microwave for about 10-12 seconds. Top with the shrimp, mango slaw and a spoonful of the chili, lime sour cream. Serve while the tortilla is still warm with a wedge of lime.
Refrigerate any extra mango slaw and chili, lime sour cream for up to 3 days.