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Prawns/Shrimp Tacos with Crunchy Tamarind Coleslaw

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Today’s recipe comes to us from Monica Puri Bangia’s great food blog, Sharing Plate – Your Cooking Coach

She’s an incredibly versatile chef who studied at the French Culinary Institute in New York City. Monica makes her home about 15 miles west of Manhattan, and creates simple, palate-pleasing dishes with superior, healthy ingredients. 

 Here's what she wrote about this recipe: “This recipe is perfect for the summer months… you can cook the shrimp on the grill outside and make a great day out of it. These tacos are delicious with the luscious shrimp complemented with a crunchy coleslaw!”

Tip: People find wild Pacific Northwest spot prawns far tastier than standard (usually farmed) supermarket shrimp.

1 pound medium prawns or shrimp, cleaned and deveined 
Zest of one lemon 
Zest of one orange 
1 teaspoon chipotle pepper 
2 teaspoons salt 

Marinate the shrimp with the lemon zest, orange zest, chipotle pepper and salt for 3 to 4 hours in the fridge. 

1 medium yellow onion, sliced 
3 garlic cloves, grated 
1 poblano pepper, sliced Juice of a lemon 
4 to 6 small tortillas, heated 

 Heat a non-stick pan with the olive oil. Add the onion, garlic and poblano pepper. Sauté on medium heat for 3 to 4 minutes. Add the shrimp and cook just until they are cooked through- about 3 to 4 minutes. Drizzle the lemon juice, mix well and turn heat off and keep aside. 

Tamarind Slaw
1 cup shredded cabbage (I used shredded broccoli and carrots) 
½ teaspoon tamarind concentrate 
Juice of one orange 
2 teaspoons salt 
1 teaspoon chipotle pepper 
1 teaspoon honey 

Mix the tamarind, orange juice, salt, chipotle pepper, honey and olive oil in a container with a tight lid. Shake well and pour all over the cabbage. Mix well. 

Assemble the tacos with a heated tortilla with some shrimp on top and finally topped with the crunchy coleslaw.
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