Susan
Prawn Tacos (Shrimp) - with Chipotle Lime Marinade
4 servings
분량21 minutes
총 시간재료
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)
방향
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.
영양 정보
1회 제공량
-
칼로리
622 kcal
지방 전체
37 g
포화 지방
10 g
불포화 지방
-
트랜스 지방
-
콜레스테롤
28 mg
나트륨
1745 mg
탄수화물 전체
63 g
식이섬유
7 g
총 당류
13 g
단백질
12 g
4 servings
분량21 minutes
총 시간