Spicy Shrimp Tacos with Cilantro Lime Crema Recipe

These spice laden shrimp are a great summer pairing with Frank Family’s newly released 2021 Leslie Rosé.  The subtle fruit notes of white peach and nectarine in the wine temper the spice, while the acidity of the rosé matches the lime juice and cuts through the richness of the avocado and crema.  Full size tacos make a great summer entrée or the shrimp can be served in smaller street taco portions for a fun hors d’oeuvre.

Ingredients – Cilantro Lime Crema

½ Cup	Mexican crema or sour cream
1/4 Cup	Cilantro leaves
1/4 Cup	Green onions, chopped
2 Tablespoons	Lime juice
1 Teaspoon	Garlic salt
To Taste	Kosher salt & fresh ground black pepper

Combine all ingredients in a food processor, and pulse until smooth and well combined.  Adjust seasoning to taste.

Ingredients – Spice Mix

2 Teaspoons	Chili powder
2 Teaspoons	Cumin
1 Teaspoon	Garlic salt
1 Teaspoon	Kosher salt
1/4 Teaspoon	Cayenne

Ingredients – Tacos

1 Pound	Shrimp, peeled (Key West Shrimp is preferable)
2 Cups	Shredded cabbage or coleslaw mix
6 Each	8 inch tortillas
Garnish	Avocado, cotija cheese, and limes

Method

1. Heat oven to 350° degrees. Wrap tortilla in aluminum foil, and heat in oven for approximately 10 minutes.
2. Toss cabbage with olive oil, lime juice, salt, and pepper to taste.  Fold in 2 Tablespoons of crema.
3. Dry shrimp with a paper towel and toss in spices. Heat a pan over medium high heat and add 2 Tablespoons of canola oil. Sauté shrimp until cooked through.
4. Assemble tacos with shrimp and slaw, then top with avocados, cotija cheese, and a drizzle of crema. Serve with lime wedges on the side.