Happy Taco Tuesday! We’ve got a lot of Kool April Nites Show & Shines today.
Hilltop Springs Senior Living 10-1
Kuebler’s Furniture 11-2
Dude’s Drive-In 11-1
Riverview Golf and Country Club 3-7
Pete’s Restaurant and Brewhouse 5-8
Riddick’s Sports Pub 6-9
Enjoy the show n shines and the tacos!
Cilantro-Lime Shrimp Tacos
Juice of 3 limes
2 tbsp. freshly chopped cilantro, plus more for garnish
2 tsp minced garlic. I use Christopher Ranch in the jar
1/2 tsp. cumin
1 tbsp. olive oil
Zest of 1 lime
Kosher salt, to taste
1 lb. shrimp, peeled and de-veined
8 Tortillas, warmed
FOR THE CABBAGE SLAW
1 c. shredded green cabbage
1/4 c. cilantro
1/4 red onion, thinly sliced
1/2 avocado, thinly sliced
Juice of 1 lime
1 tbsp. extra-virgin olive oil
Kosher salt, to taste
FOR THE GARLIC-LIME MAYO
1/3 c. mayonnaise
2 tbsp. hot sauce. I like Tapatio for this
Zest of 1 lime1/2 tsp. garlic powder
Kosher salt, to taste
In a large bowl, whisk together lime juice, cilantro, garlic, cumin, olive oil, lime zest and season with salt. Add shrimp and cover with plastic wrap. Let marinate 20 minutes in refrigerator. Make slaw: in a large bowl combine all slaw ingredients. Toss gently to combine and season with salt. Make garlic-lime mayo: in a medium bowl, combine all ingredients. Whisk and season with salt. Preheat grill or grill pan to medium heat. Grill shrimp until pink and opaque, about 2 to 3 minutes per side. Build tacos: add a scoop of slaw, a few shrimp, and a drizzle of the garlic-lime mayo to each taco. Garnish with cilantro and serve.