Rachael Ray's Shrimp Tacos

Rub

• 1 tbsp. each chili powder
• 1 ½ tsp. each granulated garlic and granulated onion
• 1 ½ tsp. ground coriander
• ½ tsp. cayenne pepper
• 2 tsp. kosher salt

Sauce

• ¾ cup Greek yogurt, sour cream, or Mexican crema
• ¼ cup olive oil
• ½ cup fresh cilantro leaves
• 1 Haas avocado, peeled and pitted
• 2 scallions, coarsely chopped
• 2 limes, juiced
• 2 cloves garlic
• 1 jalapeño, seeded and coarsely chopped
• Salt and pepper

Tacos

• 1 ½ lb. medium shrimp—peeled and deveined, without tails
• 3 cups shredded green cabbage
• 12 corn tortillas
• 2 tbsp. olive oil
• Crumbled Cotija or queso fresco, for topping
• Sliced pickled jalapeños and lime wedges, for serving

• Step 1 In a small bowl, mix the spices and salt for the rub.
• Step 2 In a food processor or blender, pulse the yogurt, olive oil, 1/4 cup water, the cilantro, avocado, scallions, lime juice, garlic, and jalapeño until fairly smooth. Season the sauce to taste with salt and pepper.
• Step 3 In a medium bowl, toss the shrimp with the spice rub.
• Step 4 In another medium bowl, toss the cabbage with half of the sauce.
• Step 5 Working over a gas flame or in a hot cast-iron skillet, cook the tortillas until charred in spots, 1 to 2 minutes per side. Wrap the tortillas in a kitchen towel to keep them soft and warm.
• Step 6 In a large nonstick skillet, heat the oil, two turns of the pan, over medium-high. Add the shrimp and cook until opaque in the centers and browned at the edges, 5 to 7 minutes.
• Step 7 Build the tacos with the tortillas, slaw, shrimp,and cheese. Serve with the lime wedges, pickled jalapeños, and the remaining sauce.

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Rach's shrimp tacos with a creamy avocado-lime sauce are sure to satisfy.

","ingredients":"

Rub

• 1 tbsp. each chili powder
• 1 ½ tsp. each granulated garlic and granulated onion
• 1 ½ tsp. ground coriander
• ½ tsp. cayenne pepper
• 2 tsp. kosher salt

Sauce

• ¾ cup Greek yogurt, sour cream, or Mexican crema
• ¼ cup olive oil
• ½ cup fresh cilantro leaves
• 1 Haas avocado, peeled and pitted
• 2 scallions, coarsely chopped
• 2 limes, juiced
• 2 cloves garlic
• 1 jalapeño, seeded and coarsely chopped
• Salt and pepper

Tacos

• 1 ½ lb. medium shrimp—peeled and deveined, without tails
• 3 cups shredded green cabbage
• 12 corn tortillas
• 2 tbsp. olive oil
• Crumbled Cotija or queso fresco, for topping
• Sliced pickled jalapeños and lime wedges, for serving

• Step 1 In a small bowl, mix the spices and salt for the rub.
• Step 2 In a food processor or blender, pulse the yogurt, olive oil, 1/4 cup water, the cilantro, avocado, scallions, lime juice, garlic, and jalapeño until fairly smooth. Season the sauce to taste with salt and pepper.
• Step 3 In a medium bowl, toss the shrimp with the spice rub.
• Step 4 In another medium bowl, toss the cabbage with half of the sauce.
• Step 5 Working over a gas flame or in a hot cast-iron skillet, cook the tortillas until charred in spots, 1 to 2 minutes per side. Wrap the tortillas in a kitchen towel to keep them soft and warm.
• Step 6 In a large nonstick skillet, heat the oil, two turns of the pan, over medium-high. Add the shrimp and cook until opaque in the centers and browned at the edges, 5 to 7 minutes.
• Step 7 Build the tacos with the tortillas, slaw, shrimp,and cheese. Serve with the lime wedges, pickled jalapeños, and the remaining sauce.

","tags":"Rachael Ray Magazine","author":"Rachael Ray"}