Guava Glazed Shrimp Tacos with Cabbage Slaw
Guava Glazed Shrimp Tacos with Cabbage Slaw
Ingredients
- Tacos:
- 2 tablespoons extra virgin olive-oil
- ½ cup guava preserves
- ¼ cup Dijon mustard
- ¼ cup fresh orange juice
- 2 tablespoons fresh lime juice
- ½ teaspoon paprika
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 1 pound large shrimp, peeled and deveined
- corn or flour tortillas, charred over an open flame or warmed in microwave or skillet
- avocado, cilantro, jalapeno and/or sour cream, for serving
- Cabbage Slaw:
- 2 cups thinly sliced purple cabbage
- 1 cup diced pineapple chunks
- ½ cup coarsely chopped cilantro
- 1 fresh lime, juiced
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
Instructions
- In a medium bowl, whisk together the olive oil, guava jelly, mustard, orange and lime juices, paprika, and salt + pepper. Add shrimp and evenly coat the shrimp with the guava glaze. Let stand 5 to 10 minutes.
- Meanwhile, combine all the ingredients for the cabbage slaw in a medium bowl and stir well. Set aside.
- Remove shrimp to a plate. Transfer marinade to a small sauce pan and reduce 5 6 minutes or until sauce has slightly thickened. Heat a large skillet. Once hot, add shrimp and cook 2-3 minutes per side until pink and fully cooked. Set aside.
- To assemble, place a few pieces of shrimp into the center of each tortilla along with some shredded cabbage. Finish with toppings of choice. Enjoy!
