Shrimp Tacos
- Shrimp
- 2 Tablespoons Canola Oil
- 1-1/2 pound Shrimp, Peeled And Deveined, Tails Removed
- 1 can (4 To 6 Ounces) Mexican Tomato Sauce Or Enchilada Sauce
- 1/2 teaspoon Cumin
- 1/2 head Cabbage, Sliced Thin
- 1/2 head Purple Cabbage, Sliced Thin
- 1 whole Jalapeno, Chopped
- 1/2 cup Whole Milk
- 1/2 cup Mayonnnaise
- 1 teaspoon White Vinegar
- 1 Tablespoon Sugar
- 1/4 teaspoon Salt
- 1/4 teaspoon Cayenne Pepper
- 1/2 bunch Cilantro, Roughly Chopped
- 16 whole Corn Tortillas, Warmed
- Pico De Gallo
- Avocado Slices
- Lime Wedges
- Produce
- Avocado, Slices (1)
- Cabbage, Purple Thin (1/2 head)
- Cilantro (1/2 bunch)
- Cumin (1/2 teaspoon)
- Head cabbage, Thin (1/2)
- Jalapeno, whole (1)
- Lime, Wedges (1)
- Seafood
- Shrimp (1)
- Shrimp (1 1/2 pound)
- Condiments
- Mexican tomato sauce or enchilada sauce (1 can)
- Pico de gallo (1)
- White vinegar (1 teaspoon)
- Cooking & Baking
- Canola oil (2 Tablespoons)
- Cayenne pepper (1/4 teaspoon)
- Salt (1/4 teaspoon)
- Sugar (1 Tablespoon)
- Bread & Baked Goods
- Corn tortillas, whole (16)
- Dairy
- Whole milk (1/2 cup)
- Other
- 1/2 cup Mayonnnaise
Preparation
Read recipe preparation on thepioneerwoman.com
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Recipe Stats
Published April 30, 2012 (9 months ago).
309 people saved this recipe.
