Shrimp Tacos with Garlic Chili Aioli
Tacos:
1 garlic clove, minced
1 medium red onion, diced
1 tsp chili powder
1/2 lb cleaned, deveined shrimp
8 oz. bag frozen corn, thawed
1/2 head green cabbage, shredded
6 corn tortillas
Aioli:
1 garlic clove, minced
Juice of 1/2 a lemon
3/4 cup mayo (light is ok)
1 TB mae ploy sauce (or siracha)
Method:
1. Saute garlic and onion over medium high heat for 2-3 minutes until onion becomes translucent; add shrimp and chili powder and cook 1 minute longer until shrimp is cooked through. Turn heat to low.
2. Heat a separate skillet over medium high heat and spray with cooking spray. Add the corn and spray the corn with cooking spray so that it doesn't stick. Let the corn cook 3-4 minutes (do not move it). After that time, stir the corn and cook until all the sides are golden.
3. Combine all the aioli ingredients in a small bowl.
To serve:
Warm tortillas in the microwave for 15-20 seconds. Top with the shrimp mixture, toasted corn and shredded cabbage. Drizzle aioli over.
I served mine with lime tortilla chips and sangria :)
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