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For the shrimp:
1 pound shrimp (shell off, de-veined)
1 1/2 tsp sazon (1 packet) (Or make you own, recipe below)
1 tbsp canola oil
For the tacos:
8 corn tortillas
1 mango - peeled, pitted & diced in about 1/2" x 1/2" cubes
1 avocado - peeled, pitted & sliced lengthwise in 1/4 inch slices
2 cups finely shredded purple cabbage
Chopped cilantro, for serving
Fresh limes, cut into wedges, for serving
For the Lime Crema:
1/3 cup sour cream
juice of 1/2 lime
Season shrimp with sazon & let them marinate in the fridge while you prepare the other ingredients.
For the crema, combine to sour cream and lime juice and mix until well combined. Set aside in fridge until ready to serve.
Heat the tortillas on a lightly oiled cast iron skillet over medium heat until both sides are golden.
While the tortillas are cooking, heat another cast iron skillet over medium high heat.
Add oil to this pan & cook the marinated shrimp until done, about 2 minutes on each side.
Place a handful (about 1/4 cup) of shredded cabbage on each tortilla, drizzle with 1 tbsp of lime crema.
Top the cabbage with 3-4 shrimp. Add 2 slices of avocado, some diced mango and chopped cilantro. Serve the tacos with wedges of lime. Enjoy!
To make your own sazon:
yields (12) 1 1/2 tsp servings
1 tbsp ground coriander
1 tbsp ground cumin
1 tbsp ground annatto seeds (achiote)
1 tbsp garlic powder
2 tsp fine grain salt
2 tsp oregano
1 tsp ground black pepper
Mix all ingredients until well combined - store in an airtight container. 1 1/2 tsp is equivalent to one commercial packet of sazon