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    Susan

    Prawn Tacos (Shrimp) - with Chipotle Lime Marinade

    4 servings

    porcie

    21 minutes

    celkový čas
    Začať variť

    Ingrediencie

    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)

    Postup

    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.

    Výživové hodnoty

    Veľkosť porcie

    -

    Kalórie

    622 kcal

    Celkový tuk

    37 g

    Nasýtený tuk

    10 g

    Nenasýtený tuk

    -

    Trans tuk

    -

    Cholesterol

    28 mg

    Sodík

    1745 mg

    Celkové sacharidy

    63 g

    Vláknina

    7 g

    Cukry

    13 g

    Bielkoviny

    12 g

    4 servings

    porcie

    21 minutes

    celkový čas
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    Ingrediencie

    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)

    Postup

    1

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

    2

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

    3

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

    4

    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).

    5

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

    6

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

    7

    TACO SLAW:

    8

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

    9

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

    10

    PINK TACO SAUCE:

    11

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