1 pound medium-sized Florida shrimp, peeled
2 cups Florida cabbage, shredded
2 Florida tomatoes, diced
1/4 cup fresh cilantro, chopped
Vegetable oil (cooking)
8 corn or flour tortillas
1/2 cup plain yogurt
1 fresh lime, juiced
1 teaspoon dried cumin
1 tablespoon hot sauce (your favorite)
Sea salt and fresh ground pepper, to taste
Wrap tortillas in foil and warm in 300–degree oven. Preheat a medium saute pan over medium-high heat. In a small mixing bowl, combine the yogurt, lime juice, cumin and hot sauce. Stir ingredients to combine. Taste and adjust seasoning with salt and pepper. Set aside the yogurt sauce for later use. Lightly season the shrimp with salt and pepper. Add 1 tablespoon of oil to the preheated saute pan. Carefully add the seasoned shrimp and cook for 2 to 4 minutes or until completely cooked. Assemble tacos by layering cabbage, cilantro and tomatoes in the tortilla shell. Place an even portion of shrimp on top of the vegetables. Spoon the yogurt sauce on top of the shrimp.
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