Shrimp Tacos with Cantaloupe Salsa
Serving: 4 | Cook Time: 8 minutes | Prep Time: 30 minutes
Ingredients:
For the Tacos:
- 1 1/2 lb large shrimp, peeled and deveined
- 2 tbsp extra virgin olive oil
- 2 tsp chipotle chili powder
- 1 tsp all-spice
- 1/2 tsp ground ginger
- 1/2 tsp dried thyme
- 1/4 tsp cinnamon
- 1/4 tsp cayenne pepper
- kosher salt and black pepper
- warm tortillas, for serving
Garlic Cilantro Sauce:
- 2 cloves garlic, smashed
- 1/2 cup plain Greek yogurt or sour cream
- 2-3 tbsp fresh lime juice
- 1/4 cup chopped green onions
- 1/2 cup fresh cilantro
- 2-3 cups shredded green cabbage
Roasted Jalapeño Cantaloupe Salsa:
- 1-2 jalapeños
- 2 cups diced cantaloupe
- 1/2 cup cilantro, roughly chopped
- juice from half an orange (about 1/4 cup)
- juice of 1 lime (about 2 tablespoons)
Directions:
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Preheat the oven to 450° F.
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On a baking sheet, toss the shrimp with olive oil, chili powder, all-spice, ginger, thyme, cinnamon, cayenne, and a pinch each of salt and pepper. Arrange in a single layer. Add the garlic (for the garlic sauce) and the jalapeños (for the salsa). Roast 6-8 minutes or until the shrimp is cooked. During the last minute, switch the oven to broil and broil until lightly charred. Set the shrimp aside.
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To make the sauce. Squeeze the garlic cloves out of their skin and add to a blender with the yogurt and lime juice. Blend until smooth. Add the cilantro, green onions, and a pinch of salt. Pulse to combine.
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Add the cabbage to a large bowl and toss with 1/3 cup of the garlic sauce.
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To make the salsa. De-seed the jalapeño (if desired), then chop and add to a bowl with the cantaloupe, cilantro, orange juice, lime juice, and a pinch of salt.
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Stuff the slaw, salsa, and shrimp into the warmed tortillas. Top with garlic sauce and additional salsa.
Recipe provided by: Annie Siegfried, RDN
