Prawn
Shrimp Tacos with Jalapeño Slaw and Pickled Onions
These tacos come together so quick and easy, you'll even have time to make a margarita!
Ingredients:
- 1 medium red onion
- 3/4 tsp (4 ml) salt, divided
- 2 limes, divided
- 1 small jalapeño, seeded
- 1 cup (250 ml) fresh cilantro leaves
- 1/2 cup (125 ml) reduced-fat mayonnaise
- 1 1/2 lbs (700 g) uncooked medium (31-40 per pound) shrimp, peeled, deveined and tails removed
- canola oil for spraying grill stone
- 1 bag (14-16 oz or 397 g) shredded coleslaw mix
- 12 corn tortillas
Directions:
- Place oven rack 2-4” (5-10 cm) from heating element. Preheat broiler.
- Using Simple Slicer on #1 setting, slice onion into small Glass Mixing Bowl; rinse under warm water 10-15 seconds. Drain. Sprinkle with ¼ tsp (1 mL) of the salt and the juice from 1 lime. Set aside and stir occasionally.
- Cut jalapeño into chunks. Place in Manual Food Processor. Add cilantro; process until finely chopped. Add mayonnaise and juice of remaining lime (about 2 tbsp/30 mL) and process until combined.
- Place shrimp in medium Glass Mixing Bowl; add 2 tbsp (30 mL) of the mayonnaise mixture and remaining ½ tsp (2 mL) salt. Mix to coat shrimp.
- Spray Rockcrok® Grill Stone with oil using Kitchen Spritzer; pour shrimp mixture in a single layer onto Stone. Broil 6-7 minutes or until shrimp is pink and cooked through, rotating the stone halfway through broiling.
- In large Glass Mixing Bowl, combine remaining sauce mixture with coleslaw mix.
- Place tortillas in Large Micro-Cooker®. Cover and microwave on HIGH about 45-60 seconds or until warmed.
- Fill each tortilla with shrimp, slaw and pickled onions.