- I hope you guys are ready for the best shrimp tacos ever
because these are a serious flavor explosion
inside the tacos,
you've got spicy chipotle shrimp
layered on top of creamy avocado slices
and my highly addictive cilantro-lime bacon slaw.
And then they're drizzled with a zesty and tangy lime crema.
It's all of the most delicious
and fresh flavors mixed together
with the perfect amount of spice and heat.
But there is one drawback to this recipe
and that's that you're not likely to have leftovers.
These get devoured instantly.
So let me show you how to make 'em.
To get started, preheat your oven to 425 degrees Fahrenheit
because we're gonna make some bacon.
Now, I know you might be scratching your head and saying,
"Wait, bacon in shrimp tacos?"
And the answer is yes.
It's actually part of my cilantro-lime bacon slaw
and you are gonna love it.
So place eight ounces of bacon
which is usually eight slices,
on a parchment-lined baking sheet side by side
and then place that in the oven.
This is the easiest method for cooking crispy bacon
and I actually have a separate recipe for this on my website
if you ever wanna refer back to it.
Then cook that bacon
for about 18 to 20 minutes or until it's crispy.
While the bacon is cooking, you can make the lime crema
and you'll need the zest and juice from one lime.
Always make sure to zest before you juice,
because if you try it the other way around,
it's not very easy.
And I'm using a Mexican lime,
which has about two tablespoons of juice.
And once I've got all that out
I will add both the juice and the zest to a small bowl.
To that, add one minced garlic clove
and 1/4 teaspoon of salt
which is usually a good three-finger pinch
and eight ounces of sour cream, and then give it all a stir.
I just love this combination
of creamy and tangy-lime flavor
and if you happen to have any leftovers
after you're done with the shrimp tacos,
you are gonna wanna drizzle this on everything.
At this point, the bacon is sizzling and crispy.
So I'll remove that from the oven
and then transfer the bacon
to a paper toweling plate to dry.
But this is where my willpower
is always challenged (chuckles)
because the smell of crispy bacon
is one I usually can't refuse.
So one piece of bacon,
always somehow manages to find its way to my mouth
and not into the final recipe.
But I say that's the privilege of being the cook.
Don't you agree?
All right, let's move on to the rest of the slaw.
You'll need 1/4 of a medium-sized cabbage.
So just slice the cabbage in half,
then into quarters and remove the core.
Then use your large chef's knife
to very thinly slice the cabbage up
and transfer it to a large bowl.
And if you're wondering what to do
with the remaining cabbage that you have,
just a reminder
that I have several tasty cabbage recipes on my website.
Next you'll need about two cups, not packed,
of cilantro leaves.
If you grab a good-sized bunch from the market
that's usually enough.
Then, roughly chop it up and add it to the bowl.
And once your bacon is dried and crispy
just crumble all of that
or (chuckles) what you have left of that,
into the bowl as well.
The dressing for this slaw is really easy.
It's just three tablespoons of lime juice
and two tablespoons of olive oil
along with about 1/2 a teaspoon each
of salt and pepper.
Once that's all in the bowl, give it a stir.
And that is your super simple but amazingly delicious
cilantro-lime bacon slaw.
(gentle joyful music)
So now that the toppings are done for the shrimp tacos
let's move on to the main ingredient,
which is the shrimp.
Peel and devein one pound of shrimp
and add them to a medium-sized bowl
along with 1/2 a teaspoon of chipotle powder
1/2 a teaspoon of cumin
and a little bit of salt and pepper.
This simple seasoning will give a bit of heat and smokiness
and to get it to stick to the shrimp,
add two tablespoons of olive oil
and then toss it all together.
(gentle joyful music)
Heat a pan on medium heat, add the shrimp,
and try to get them all in a single flat layer in the pan.
Shrimp cook really quickly,
they only need about one to two minutes per side
and you don't wanna overcook them
or else they'll turn a bit rubbery.
So once they've turned orange and opaque on one side
give them a flip with tongs
and cook them on the other side
for another one to two minutes
or until they're cooked through.
And by the way,
you can always just make these spicy shrimp on their own
and top them on a variety of other recipes as well.
(gentle joyful music)
All right, let's assemble these shrimp tacos.
Just place one or two tortillas on a plate
and I'm using my homemade cassava-flour tortillas
but any tortillas will work.
Then add a portion
of the cilantro-lime bacon slaw to each tortilla
and add a few slices of fresh avocado.
As an alternative to fresh avocado,
you could always add a dollop of guacamole as well.
Then add several chipotle shrimp to each taco
and you can just sort of nestle them on top
and finish them off with a drizzle of the lime crema.
This shrimp taco recipe really is the best.
It's always the first thing (chuckles)
to disappear on Taco Tuesdays
and everyone just loves the spicy heat from the shrimp,
the cooling and crunchiness from the slaw,
the little surprise flavor boost from the bacon
and the creamy tanginess from the avocado-and-lime crema.
And you can always give that lime flavor a boost
with a little extra squeeze before serving.
I hope you guys enjoyed today's recipe and if you did,
make sure to give it a thumbs up
share it with your family and friends
and I will see you again in the next video.
(gentle joyful music)