Shrimp Tacos with Pioneer Woman’s Twist
A harmonious mix of zesty spices and fresh crunch delivers a flavor-packed feast.
Introduction to Shrimp Tacos
Shrimp tacos are a staple of Mexican cuisine, offering a delicious and versatile meal that can be customized with various toppings and sauces. Ree Drummond, also known as The Pioneer Woman, brings her own twist to this classic dish with a combination of flavors and textures that make it both easy to prepare and enjoyable to eat.
## Recipe Overview
This recipe is designed to be quick and simple, perfect for a weeknight dinner or a casual gathering with friends. It includes a tangy slaw, succulent shrimp, and optional mango salsa for added sweetness.
## Ingredients
- For the Slaw:
- 1 jalapeño, sliced
- 1/2 head green cabbage, thinly sliced
- 1/2 head purple cabbage, thinly sliced
- 1/2 cup whole milk
- 1/2 cup mayonnaise
- 1 tablespoon sugar
- 1 teaspoon white vinegar
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon kosher salt
- 1/2 bunch fresh cilantro, roughly chopped
- For the Shrimp:
- 2 tablespoons vegetable oil
- 1 1/2 pounds peeled and deveined shrimp
- 1 6-ounce can Mexican tomato sauce or enchilada sauce
- 1/2 teaspoon ground cumin
- 1 tablespoon butter
- For Serving:
- 16 corn tortillas
- Pico de gallo
- Avocado slices
- Sour cream
- Grated pepper jack cheese
- Lime wedges
## Instructions
Preparing the Slaw
Start by combining the sliced jalapeño, green cabbage, and purple cabbage in a large bowl. In a separate bowl, mix the milk, mayonnaise, sugar, vinegar, cayenne pepper, and salt. Pour the milk mixture over the cabbage and jalapeño, and toss until everything is well coated. Cover and refrigerate for at least a couple of hours to allow the flavors to meld. Just before serving, toss in the roughly chopped cilantro.
Cooking the Shrimp
Heat the vegetable oil in a large skillet over high heat. Add the shrimp and cook, tossing frequently, until they are opaque, about 2 to 3 minutes. Reduce the heat to low and pour in the Mexican tomato sauce or enchilada sauce. Stir in the cumin and cook for another 1 to 2 minutes. Finally, add the butter and let it melt into the sauce. Remove the skillet from the heat once the butter has melted.
Assembling the Tacos
Warm the corn tortillas according to the package instructions—either by wrapping them in a damp paper towel and microwaving for about 20 seconds or by grilling them lightly in a dry skillet. Serve the shrimp on top of the tortillas, along with generous helpings of the slaw, pico de gallo, avocado slices, sour cream, and pepper jack cheese. Finally, squeeze a sliver of lime juice over the top of each taco to bring all the flavors together.
## Optional Mango Salsa
For those who want to add a touch of sweetness to their tacos, a mango salsa is a great option. To make it, mix diced mango, red onion, jalapeño, and cilantro in a bowl. Add a squeeze of lime juice, a pinch of salt, and a pinch of sugar. Stir until everything is well combined.
| Mango Salsa Ingredients |
|---|
| 1 mango, peeled, pitted and diced |
| 1/2 medium red onion, finely diced |
| 1 jalapeño pepper, seeded and diced |
| 1 cup fresh cilantro, chopped |
| 1 lime, juiced |
| A pinch of kosher salt |
| A pinch of sugar |
## Tips and Variations
This recipe is highly adaptable to your tastes. Here are a few ways you can mix things up:
- Spices and Seasonings: Feel free to add more cumin or try other spices like smoked paprika for a different flavor profile.
- Additional Toppings: Consider adding diced tomatoes, shredded lettuce, or sliced radishes for extra crunch and flavor.
- Salsa Variations: Experiment with different types of salsa, such as pico de gallo or salsa roja, to change up the flavor of your tacos.
What others are reading
## Frequently Asked Questions
How do I keep my tortillas fresh and pliable?
Wrapping tortillas in a damp paper towel and heating them in the microwave for a few seconds is a great way to keep them fresh and pliable.
What if I don’t have Mexican tomato sauce?
If you can’t find Mexican tomato sauce, you can substitute it with enchilada sauce or even a simple mixture of tomato paste, water, and spices.
Can I make this recipe ahead of time?
While it’s best to assemble tacos just before serving, you can prepare the slaw and cook the shrimp up to a day in advance. Store them in separate containers in the refrigerator until ready to use.
## Conclusion
Ree Drummond’s shrimp tacos are a delightful and easy meal that combines the simplicity of a weeknight dinner with the excitement of a flavorful Mexican dish. Whether you stick to the original recipe or add your own twist with mango salsa, these tacos are sure to please both kids and adults alike.
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