Shrimp Tacos with Cilantro Lime Bacon Slaw
Shrimp Tacos with Cilantro Lime Bacon Slaw - A Flavor Fiesta
Brace Yourself for a Flavor Fiesta!
Our shrimp tacos with cilantro lime bacon slaw are not just a meal - they're a celebration of flavors! Packed with smoky and tangy tones, these tacos star plump wild-caught Gulf Shrimp, tossed in garlic and smoked paprika. Can you say yum?
Experience the Flavor Explosion: Shrimp Tacos with Cilantro Lime Bacon Slaw
Now, let's talk flavor. Our shrimp tacos are not just your ordinary tacos. They're a flavor party waiting to happen in your mouth! Imagine biting into tender Gulf Shrimp seasoned with smoky paprika and garlic. Then comes the burst of tangy lime and the aromatic cilantro from the slaw, made even more irresistible with the smoky richness of thick-cut bacon. Finally, a crunch from the fresh cabbage, all wrapped up in a warm tortilla. It's smoky, tangy, and refreshingly crisp - truly a taste sensation you wouldn't want to miss.
Gulf Shrimp: A Taste of the Sea
Ever tried Gulf Shrimp? These little gems from the Gulf of Mexico are known for their sweet, mild flavor and tender texture. Not just a tasty treat, they're packed with essential nutrients like vitamins D and B12, selenium, and iodine. Talk about a flavor and health combo!
The Magic Ingredient: Thick-Cut Bacon
What's that rich flavor in the slaw, you ask? That's our thick-cut bacon. Sliced thicker than your standard bacon, it gives a heartier texture and a smokier taste. It's bacon, but better!
Cabbage Varieties for the Slaw
Did you know? You can use any variety of cabbage for the slaw. From Napa cabbage to savoy or even purple cabbage - it's all up to your personal preference. Tossed with seasonings and lime juice, it's the perfect bed for our star ingredients.
FAQs About Shrimp Tacos
Yes, you can make the slaw ahead of time. In fact, making it a couple of hours in advance can help the flavors meld together.
Yes, you can use other types of shrimp if you can't find Gulf Shrimp. Just adjust the cooking time as smaller shrimp will cook faster.
If you're not a fan of cilantro, you can substitute it with fresh parsley or even a mixture of fresh basil and mint.
Substitutions and Variations
If you need to make a substitution or just want to experiment, here are some ideas:
- Shrimp: Can't find Gulf shrimp? You can use any variety. Adjust the cooking time if necessary.
- Bacon: If you prefer less fatty meat, you can replace bacon with turkey bacon or even a lean cut of ham.
- Cabbage: Not a fan of green cabbage? Feel free to use red cabbage, napa cabbage, or savoy. They all work!
- Vegan: To make it vegan, substitute the shrimp with a plant-based protein like tofu or tempeh, and use a vegan bacon alternative.
2 packages Sizzlefish wild caught gulf shrimp, thawed
2 tbsp olive oil
1/4 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp salt
8 tortillas for serving
Lime wedges for serving
2 strips thick cut bacon
3 cups shredded green cabbage
1/3 cup chopped cilantro
2 tbsp lime juice
1 tbsp honey
1 tbsp olive oil
1/4 tsp salt
Stir together cabbage, cilantro, lime juice, honey, olive oil and salt in a medium mixing bowl.
Refrigerate while preparing remaining ingredients.
Slice bacon into bite-sized pieces and transfer to a skillet over medium heat. Cooking until bacon is browned and crisp, about 7-8 minutes. Transfer to a paper towel lined plate.
Wipe skillet clean and add two tablespoons of olive oil. Heat over medium heat for 1-2 minutes, Season shrimp with garlic, smoked paprika, and salt in a small bowl. Add to oil and sauté for 4-5 minutes, stirring regularly until shrimp is fully cooked.
Stir bacon into slaw.
Serve slaw over tortillas topped with warm shrimp.
- Serving Size
- 1 Serving
- per serving
- 36.5 grams
- 12.9 grams
- 28.9 grams