Mexican Spicy Shrimp Tacos

Healthy Mexican Shrimp Tacos with some heat. These have an amazing sauce and all of this is healthy and so very tasty. Don’t miss these! __↓↓↓ GET THE RECIPE ↓↓↓__ Like my content? Support my channel by buying me a cup of tea! Here Are My Most Popular Recipes To Try: Burrito Pie Casserole: How To Make Golden Milk: Ward Off Colds & Flu With TURMERIC Tea: Oven Fried Chicken That Tastes Deep Fried: How To Make Eggplant Taste Like Fried: How To Cook Bacon In A Pan Perfectly: The Best Tuna Melt Sandwich Recipe On Sourdough Bread: Follow Rockin Robin On Social Media: Visit my website: My Free Newsletter: Connect with me on FACEBOOK: TWITTER: Pinterest: Instagram: Amazon Store for Rockin Robin Cooks Kitchen Tools I Like: ▶︎ Tortilla Warmer ▶︎ Lodge cast iron 12 inch pan ▶︎ Global 8 inch Chef Knife ▶︎ Baking Sheet Tray ▶︎ Wooden Spoons ▶︎ Vitamix 5200 ▶︎ Cooling Racks ▶︎ Arrowroot Powder ▶︎ Instant Read Thermometer ▶︎ Taco Holders Spicy Shrimp Tacos Ingredients: Sauce: ⅓ cup Greek Organic Yogurt ¼ cup avocado mayonnaise ½ of a lime, juiced 2 Tbsp. sweet chile sauce 1Tbsp. Franks original hot sauce ½ tsp. Chile powder Marinade: ⅓ cup olive oil ½ tsp chipotle chile powder ½ tsp chile powder ½ tsp. Garlic powder Pinch of salt Cole Slaw: 1 package coleslaw, shredded ½ red onion, thinly sliced 1 jalapeno, deseeded and membrane removed, minced ¼ cup olive oil, or more 1 lime juiced 1 handful of chopped cilantro Pinch of salt Raw Wild caught shrimp, 21 - 25 to the lb. Thawed. Shell and tail removed, de-veined. Plan on 3 to 4 per taco Corn tortillas Directions: Combine the marinade and place the cleaned shrimp in and toss to coat. Cover and place shrimp in the fridge until ready to cook. Combine all the ingredients for the sauce and place in either a squeeze bottle or a bowl. Cover and place in the refrigerator until ready to use. Combine all the coleslaw ingredients into a medium bowl and toss to coat. Heat a dry pan over medium heat and place the corn tortillas on the pan, tossing every few seconds until the tortillas are soft and pliable. I like to place them into a tortilla warmer to keep them warm for 30 - 45 minutes. Check for the link here in the description to pick one up. Preheat a grill/frying pan (preferably cast iron) over medium high heat. Sprinkle a little water on the pan and if it sizzles, it’s hot enough. Stir the shrimp one last time and then lay the shrimp in the pan and watch the clock. At 2 minutes they should be ready to turn over. Then cook on the second side for another 2 minutes. Don’t over cook the shrimp or they will get rubbery. Another cue for doneness is they turn opaque. Place them in a bowl and now you are ready to plate them up. Start with a warm tortilla and squeeze or drizzle the sauce on the tortilla. Then lay 4 shrimp across the center of the tortilla on top of the sauce. Toss the coleslaw and then place some on top of the shrimp. Finish with another drizzle of sauce and a squeeze of lime juice. Enjoy! Thanks for watching and sharing! Rockin Robin P.S. Please help me spread the word about my channel. It’s as simple as copying and pasting this link into social media: Disclaimer: This video description contains affiliate links. If you click on one and buy something through Amazon, I will receive a small commission at no additional cost to you. This helps support this channel so that I can continue to bring you more content. Thank you very much for your support! ~ Rockin Robin #RockinRobinCooks #mexicanfood