Oh my goodness, I'm in love. I could eat these shrimp tacos every other day (to alternate with mom's salmon fish cakes). These are so nice and easy, delicious and you even feel like you are eating something healthy (it's seafood after all)!
I started by making my new favorite slaw. I feel a bit guilty for cheating on our classic slaw but this one is just so good. The pioneer woman annoys me by constantly sucking in her neck and plastering on a smile but I must give her her due, this slaw is hum digity! Finely cut up some white cabbage and red cabbage. Then chop up a fresh Jalapeño and add everything to a bowl. In a separate bowl, mix up some milk, vinegar (I used white wine vinegar), mayo, salt and sugar and a pinch of cayenne. Drizzle the sauce over the cabbage mixture, add some cilantro and tada!
To make the cooling sauce, mix 1/4 cup sour cream, 2 tablespoons cilantro, 1/4 teaspoon cumin (I actually added more), juice and zest of one lime and a pinch of salt.
I bought some precooked king prawns and just normal shrimp and marinated them in some olive oil, minced garlic, cumin and hot chilli powder for 30 minutes. I then cooked them in a hot skillet for a few minutes to crisp them up. Meanwhile, I toasted the corn tortillas on the gas hob.
Pile your tortilla high with shrimp, slaw, avocado, crumbled feta, cooling sauce and cilantro and tuck in.
