• 1 pound shrimp (peeled, deveined, and tails removed)
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon ground chipotle chili
  • 1 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 2 cups shredded cabbage
  • 1 cup shredded cheddar cheese
  • 6 to 8 flour tortillas
  • FOR THE DRESSING:
  • ¾ cup sour cream
  • 1/2 small jalapeno (seeds and membranes removed), finely chopped
  • 1/4 cup chopped fresh cilantro leaves
  • 1/4 teaspoon kosher salt
  • Juice of 1 large lime (about 3 tablespoons juice)

Shrimp tacos are a great summer dinner

Tales of the Dinner Belle

By Brenda Stanley

Shrimp is a perfect summer meal. It’s light but satisfying and so quick and easy to put together.  My shrimp tacos with creamy cilantro dressing is a flavorful dish with just the right about of spicy heat. Mix up the dressing beforehand, because the shrimp will cook in just minutes. I love using the uncooked tortillas you buy in the refrigerated section of the store. You cook them yourself so they are warm and the flavor is fresh. The shrimp is marinated in a spicy rub and with the cool dressing drizzled over top, it is the perfect combination. Just a little shredded cabbage and cheese and these tacos will be a hit.

Belle’s Shrimp Tacos with Creamy Cilantro Dressing

1 pound shrimp (peeled, deveined, and tails removed)

2 tablespoons extra-virgin olive oil

1 teaspoon chili powder

1 teaspoon ground chipotle chili

1 teaspoon ground cumin

1/2 teaspoon kosher salt

2 cups shredded cabbage

1 cup shredded cheddar cheese

6 to 8 flour tortillas

FOR THE DRESSING:

¾ cup sour cream

1/2 small jalapeno (seeds and membranes removed), finely chopped

1/4 cup chopped fresh cilantro leaves

1/4 teaspoon kosher salt

Juice of 1 large lime (about 3 tablespoons juice)

In a bowl mix together the ingredients for the dressing and then cover and chill. In a bowl mix together the 1 tablespoon of the oil, the spices, and salt.  Add the shrimp and toss to coat evenly.  In a large fry pan, heat 1 tablespoon of oil.  Add the shrimp and cook for about 4 minutes (2 minutes each side).  In the tortillas, place a small amount of the cabbage and cheese with the shrimp.  Drizzle the dressing over top.