Shrimp and Red Cabbage Tacos

Votes: 1

Time: 20 min.
Complexity: easily
Servings: 8

When you want to impress a large crowd with an unusual appetizer without spending half a day in the kitchen, make Mexican tacos. They're unique, vibrant, and delicious, and most importantly, guests will enjoy making their own—it's part of the fun. All you need to do is cook shrimp in tomato sauce. It takes just minutes. Also, shred some coleslaw and dress it with a zesty mayonnaise dressing. Set up a taco bar by setting out a stack of warmed tortillas, a bowl of salad, shredded cheese, avocado slices, lime wedges, sour cream, and salsa—all in individual bowls. Everyone can top their tortilla with whatever they like.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cabbage salad

1 jalapeño, thinly sliced
Half a head of white cabbage, finely shredded
Half a head of red cabbage, finely shredded
0.5 cups whole milk
0.5 cup mayonnaise
1 tbsp. sugar
1 teaspoon white vinegar
1/4 tsp cayenne pepper
1/4 teaspoon coarse salt
Half a bunch of fresh cilantro, coarsely chopped

Shrimps

0.7 kg shrimp, peeled, deveined and tailed
2 tablespoons of vegetable oil
1 can (170 g) Mexican tomato sauce or enchilada sauce
0.5 tsp ground cumin
1 tbsp. butter

Taco

16 corn tortillas, reheat according to package directions
Pico de Gallo
Avocado slices
Sour cream
Grated pepper jack cheese
Lime wedges

Ingredient Substitution Suggestions

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Recipes with similar ingredients: shrimps, tomato sauce, red cabbage, white cabbage, jalapeno pepper, ground cayenne pepper, cumin, tortilla

Cooking the dish according to the recipe:

Cabbage salad:

Combine the chopped jalapeño and shredded cabbage in a large bowl. In a separate bowl, combine the milk, mayonnaise, sugar, vinegar, cayenne pepper, and salt. Pour the dressing over the cabbage and jalapeño and toss to combine. Cover and refrigerate for a couple of hours, if you have time. Add cilantro before serving.
Shrimps:

Heat vegetable oil in a heavy-bottomed skillet over high heat. Add shrimp and cook, stirring, until pink, 2-3 minutes. Reduce heat to low and pour in tomato sauce, stirring to distribute evenly. Add the cumin and cook for another 1-2 minutes. Add the butter and remove from heat.

Serve warm tortillas, shrimp, coleslaw, pico de gallo, avocado slices, sour cream, and shredded cheese in separate bowls, and let everyone assemble their own tacos. Be sure to squirt some lime juice on top!