Prawn Tacos (Shrimp) - with Chipotle Lime Marinade

• 分量: 4 servings
• 総時間: 21 minutes

材料

500g/1 lb medium prawns/shrimp (, peeled (frozen thawed, or 1 kg / 2lb unpeeled whole))

Zest of 1 lime ((or lemon))

1/4 cup lime juice ((or lemon))

1 tbsp chipotle powder ((MEDIUM spicy, can reduce to 2 tsp for MILD, Note 1))

2 tbsp coriander/cilantro (, finely chopped (sub chives))

2 garlic cloves (, minced)

1/4 cup olive oil

1/2 tsp each salt and pepper

8 cups green cabbage (, finely shredded (about 1/4 head))

1/2 onion (, very finely chopped (brown, yellow, white))

3/4 cup plain yogurt ((like Greek), unsweetened)

1/4 coriander/cilantro (, finely chopped (sub chives))

1/4 cup lime juice ((or lemon))

1/4 cup extra virgin olive oil

1/2 tsp each salt and pepper

3/4 cup sour cream ((or yogurt))

2 - 3 tbsp sriracha (, adjust to taste (Note 2))

1 tbsp olive oil

12 - 15 small tortillas ((corn or flour), warmed or charred per packet)

Lime wedges ((highly recommended))

Coriander/cilantro (, roughly chopped)

手順

Mix Marinade ingredients in a bowl, then toss the prawns in the marinade.

Set aside for just 20 minutes - no longer. Even 5 minutes is enough.

Warm a serving bowl using any method (microwave 1 minute, hot water then dry).

Heat 1 tablespoon oil in a large skillet over high heat. Add half the prawns and cook each side for 60 seconds (or on a BBQ on high heat, suggest double skewer for easy rotation).

Transfer to warmed bowl, loosely cover with foil. Cook the remaining prawns.

Serve with Slaw, Pink Taco Sauce, warmed tortillas and lime wedges.

TACO SLAW:

Place all ingredients in a very large bowl then toss well (I use my hands!).

Set aside for at least 1 hour until the cabbage becomes wilted and floppy. Keeps for 3 days!

PINK TACO SAUCE:

Mix ingredients and adjust Sriracha to your taste. Mix well - sour cream becomes looser the more you mix it.

栄養

• カロリー: 622 kcal
• 脂肪総量: 37 g
• 飽和脂肪: 10 g
• コレステロール: 28 mg
• ナトリウム: 1745 mg
• 炭水化物総量: 63 g
• 食物繊維: 7 g
• 糖質総量: 13 g
• タンパク質: 12 g