Green Goddess Shrimp Tacos
Yield: 3-4 Servings
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Prep Time: 45 Minutes
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Cook Time: 15 Minutes
Ingredients
Seared Shrimp
- 1 lb. raw shrimp, peeled and deveined
- 2 tbsp. olive oil
- 1 tsp. kosher salt
- 1 tsp. garlic powder
- 1 tsp. red pepper flakes
Green Goddess Slaw
- Zest from 1 lemon
- 2 tbsp. NAKANO Seasoned Rice Vinegar
- 2 tbsp. mayo
- 2 tbsp. lemon juice
- 1 cup fresh parsley, stems removed
- ½ cup scallions (~2 scallions)
- 2 tbsp. fresh dill, stems removed
- 3 cloves fresh garlic
- 1 tsp. kosher salt
- 5 cups cabbage, sliced thin (~? small head of cabbage)
Taco Assembly
- 6-8 flour tortillas, heated
- ? cup scallions, thinly sliced
- ½ cup feta crumbles
- 1 – 2 avocados
Directions
- Start by preparing your shrimp. Add shrimp, olive oil, kosher salt, garlic powder, red pepper flakes and lemon zest to a medium mixing bowl. Stir to combine and let marinate for 20 – 30 minutes.
- Start on your slaw – add Greek yogurt, seasoned rice vinegar, mayo, lemon juice, parsley, scallions, dill, garlic and kosher salt to a high-powered blender or food processor and blend until evenly combined and smooth. Set aside ? cup of sauce for topping tacos.
- Add sliced cabbage to a large mixing bowl and top with remaining sauce, using tongs to ensure everything is evenly coated. Set aside.
- To a cast iron pan, add ~1 tbsp olive oil and heat to medium. Once hot, add shrimp (and any marinade), making sure not to overcrowd the pan (I cooked in 2 batches). Do not touch shrimp and cook for 2-3 minutes so they can brown. Flip and cook for an extra 2 minutes, or until shrimp are tightly curled. Set aside.
- Assemble your tacos – add green goddess slaw and top with 4-5 pieces of shrimp and sliced avocado. Top with extra green goddess sauce, feta crumbles and sliced scallions. Serve immediately and enjoy!
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