A restaurant quality shrimp taco that comes together in 30 minutes. An impressive quick dish with a lot of fresh flavors and rich textures.
Add all the ingredients to a food processor and pulse a few time to blend well, but still see the green flecks of the cilantro and scallions.
Combine most of the Cilantro Lime Sauce with the shredded cabbage in a mixing bowl and set aside. The remaining sauce will be used to drizzle over the assembled tacos.
Mix all the ingredients in a bowl and set aside.
Pat the shrimp dry with paper towels. In a small mason jar mix together the chili powder, kosher salt, cumin, garlic powder, onion powder, black pepper and cayenne pepper. Sprinkle over the shrimp and coat evenly.
Coat a wide skillet with a little olive oil over medium high heat. Add the shrimp and sear for 3-4 minutes on one side, flip and sear the other side for 3-4 minutes. Toss to combine to ensure the shrimp are evenly cooked. Remove from heat.
While the shrimp sears, toast the tacos on a flat grill top or wide skillet over medium heat. The tacos take little time to toast and achieve golden brown spots throughout. Set aside.
Line up a few tacos and add a layer of slaw, shrimp, Cotija cheese, drizzle some cilantro lime sauce and top with pico de gallo. Place them in a platter close together so they hold each other up.
If available, avocados or guacamole would be a delicious first layer before the slaw.
Serve with additional Cotija cheese, hot sauce, lime wedges and the extra cilantro lime sauce.
AS AN APPETIZER
If serving as an appetizer, leave the tails on the shrimp and serve with the cilantro lime sauce as a dipping sauce on the side.
This dish works great as a deconstructed taco bar at your next 5 de mayo fiesta.