Shrimp Tacos with Black Pepper Slaw and Cranberry Mango Salsa

 

I absolutely love this week between Christmas and New Years.  After all of the Christmas chaos, which I absolutely love, by the way, I can't wait to to plan my New Year’s party, which arguably is my favorite party night of the year.  I love New Year’s Day almost as much, but New Year’s Eve just screams PARTY! and that means food and that means I’m there!

So being in my party happy place this week, I’m going to share with you one of our favorite party foods…. Shrimp tacos.  Not just any old shrimp tacos, no sir, but Shrimp Tacos with Black Pepper Slaw and Cranberry Mango Salsa.  Now, granted, you would need to have access to a Trader Joe’s to be able to buy the Cranberry Mango Salsa, but plain cranberry sauce would be great too. 

Or just buy some mango salsa and mix it with some cranberry sauce and you’re there!  Honestly, these are so festive and fun and delicious (and easy!) that you’re going to want to make them all year long.

So have a great Christmas/New Year’s week, everyone!  Make some Cranberry Shrimp Tacos, which by the way, go equally well with Corona or champagne!

Shrimp Tacos with Black Pepper Slaw and Cranberry Mango Salsa

Click here for a printable recipe

Recipe courtesy of the San Francisco Chronicle

Serves 4

6 cups (about 8 ounces) prepared coleslaw mix or thinly shredded cabbage
1/3 cup mayonnaise
1/4 cup buttermilk
3/4 teaspoon freshly ground pepper
4 tablespoons fresh lime juice
Salt to taste
1/2 cup vegetable oil
12 soft corn tortillas (store-bought or homemade)
3 garlic cloves, minced
1 1/2 pounds cleaned and deveined shrimp
1 ½ tablespoons of olive oil
Mexican hot sauce or Tabasco sauce to taste (I like Red Devil)
Cranberry Mango Salsa (I get mine at Trader Joe's) or just mix your favorite mango salsa with some      cranberry sauce

Bring your salsa to room temperature.

Toss the coleslaw or cabbage with themayonnaise, buttermilk, pepper and 3 tablespoons of the lime juice, then season with salt. The slaw should be both tart and peppery. Set aside.

If you would like crisp taco shells, heat the 1/2 cup oil in a large skillet. Working in batches, quickly fry the tortillas on both sides until crisp, folding in half part-way through to create the shell.  Drain on paper towels. Keep warm.

If you would like a soft taco, preheat your oven to 375 degrees.  Place your tortillas on a baking sheet, spray with a little cooking oil spray and heat for about 3 minutes or until they’re soft and pliable.  I like them to heat them long enough to have a little texture to them.

Heat the olive oil in a medium skillet over medium-high heat. Add the garlic and saute for 1 minute. Add the shrimp and a few dashes of hot sauce; sprinkle with the remaining tablespoon of lime juice. Cook, stirring frequently, until the shrimp just begin to curl and turn pink, about 2 to 3 minutes.

To serve, place some shrimp in a tortilla, top with the slaw and some of the fruit salsa.  Or, place the tortillas, shrimp, slaw and salsa on serving platters/bowls and let diners assemble their own tacos.