Doesn't last night's supper look like perfect summer fare?
Shrimp Tacos with Citrus Cabbage Slaw
I found this recipe in the August 2009 issue of Real Simple and love its combination of sweet, spicy and creamy flavors. Although my children gave it mixed reviews, I'm sure my girlfriends would love it!
1/4 cup fresh orange juice
2 tablespoons fresh lime juice
2 tablespoons sour cream
Kosher salt and black pepper
1/4 small cabbage (8 ounces), shredded
1 cup corn kernels (from 1 to 2 ears, or frozen and thawed)
1 jalapeno, seeded and chopped
1 tablespoon olive oil
1 pound peeled and deveined medium shrimp
8 small flour tortillas, warmed
In a large bowl, whisk the orange and lime juices, sour cream, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the cabbage, corn and jalapeno and toss to combine. Let sit, tossing occasionally, for 10 minutes. Meanwhile, heat the oil in a large skillet over medium-high heat. Season the shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until opaque throughout, 2 to 3 minutes. Serve the shrimp with the tortillas and the slaw.
