Itssss Yummilicious
constituents
FOR THE SHRIMP
1 pound shrimp, hulled and deveined
tbsp olive oil painting
2 tsp chili greasepaint
2 tsp cumin
½ tsp onion greasepaint
½ tsp garlic greasepaint
¼ tsp cayenne pepper
2 mugs tattered green cabbage
Swab, black pepper to taste
FOR THE CILANTRO LIME SAUCE
¼ mug oil painting
¼ mug water
½ mug diced green onions
½ mug diced fresh cilantro
2 cloves garlic
juice of 2 limes
½ mug sour cream
swab to taste
FOR SERVING( OPTIONAL)
sliced jalapeno
INSTRUCTIONS
Preheat roaster to 400 °F, to make the taco shells.
Line a baking distance with diploma paper.
On the set baking distance, place1/3 mug piles of rubbish 2 elevation piecemeal.
For 5- 10 twinkles, singe in preheated roaster or until the rubbish turns smoothly brown and melts.
For 2- 3 twinkles, let the rubbish cool also lift it up using the spatula and place it over the handle of a tong.
Add all the constituents to a blender to make the sauce and mix until it gets smooth.
Chill unit ready to use.
Pat the shrimp dry( by paper apkins).
To taste, add the black pepper, garlic greasepaint, cumin, onion greasepaint, chili greasepaint, cayenne pepper, olive oil painting and swab and shrimp and toss to combine.
Take a baking visage( large) and Transfer the shrimp and arrange in an indeed subcaste.
At 400 °F, singe in preheated roaster for 8- 10 twinkles.
Take it out from the roaster.
With the cabbage, toss some of the( not each) sauce.
With the shrimps and cabbage, fill the taco shells.
Mizzle with sauce,( if using) top with sliced jalapeno and serve.
NUTRITION
Serving Size 1
Calories 448
Carbohydrates6.2 g
Fat33.3 g
Sugar2.2 g
Protein 34g
Fiber 2g