There are thousands of different toppings you can use for shrimp tacos.
We scoured through them a while back when doing a mexican themed food night and came across an article on delish.com called the 59 best taco recipes.
We fell in love with this one mainly for the sriracha slaw and tend to make it any time we have people over for food.
We’ve made smoked short rib tacos on the kamado joe with this slaw, pulled pork tacos with this slaw. It is just delish.
As always though we have changed it slightly as we think we’re geniuses and our way is better.
- 60ml olive oil
- 3 tbsp freshly chopped coriander (Not necessary if you’re a no coriander freak)
- 3 limes juiced and the zest of one
- Plenty of kosher salt and freshly ground black pepper
- 750g large shrimp, peeled and deveined
- 1 tbsp smoked paprika
- 1 tbsp cajun powder
- ¼ head red cabbage chopped
- 60g mayo
- 2 tbsp sriracha
- 8 corn tortillas (Picado are the only ones we like to use)
- 1 tin sweetcorn drained
- In a small bowl mix together the olive oil, coriander, juice of 1 lime, paprika, cajun and season with salt and pepper.
- Mix well.
- Add shrimp to a mixing bowl.
- Pour over your oily mixture.
- Toss well until all shrimp fully coated.
- Refrigerate for at least 1 hour.
- While marinating, make your slaw.
- We like our slaw rather fine.
- We slice the cabbage in slices and in batches blitz in a blender so its well chopped, but also not mush. Be careful to check consistency as you blitz.
- Lob all the slaw in a bowl.
- Mix in your mayo, sriracha, juice of 2 limes, zest of 1 lime, tin of sweetcorn and a decent going of salt. The balance of sweet, salt and spice needs to be bang on. Adjust accordingly to your taste, don’t listen to us sure, what the f*ck do we know.
- Set aside in a bowl and refrigerate as long as you leave your prawns.
- We like to leave the slaw at least an hour, as the sweetcorn takes on a red colour and looks cool.
- Heat yo grill on high.
- We don’t bother skewering our prawns but if you want to you may.
- Make sure you soak your skewers in water if using wooden skewers, otherwise you’ll need a fire extinguisher and your prawns will taste like sh*t.
- Grill your prawns until nicely charred, about 3 minutes each side.
- We like to dry fry our tortillas in a small pan, 1 at a time.
- Stack them in a large dish then for people to help themselves.
- Lob your prawns in a bowl too for people to help themselves.
- Same as the slaw.
- Just leave all the dishes on the table and let people serve it up.
- Just watch for the greedy f*cker who tries to take 10 prawns in 1 tortilla.