Cilantro has been around for thousands of years. According to Medical News Today, dried traces of cilantro were found in a cave in Israel dated around 6,000 BC as well as in ancient Egypt. It was brought to North America in 1670 and is a good source of antioxidants and vitamin A.
I am in the “I love cilantro” group, so I am always looking for any recipe which includes it as well as lime. The following recipe has the added bonus of including Cajun shrimp and avocado, so I was immediately drawn to it. Fair warning — there will be a lot of green on the table such as avocado, green slaw, limes, jalapenos and green sauce. Even though it might remind you of a Dr. Seuss meal, it is extremely delicious and one of our favorites!
Cajun Shrimp Tacos
1 pound medium shrimp, peeled and deveined (I use the frozen)
1½ tablespoons Cajun seasoning
3 to 4 tablespoons olive oil
1 tablespoon unsalted butter
1 to 2 fresh limes
1 package slaw mix
1 large avocado
Pat both sides of the shrimp dry and then gently toss in a large bowl with the Cajun seasoning and 2 tablespoons of olive oil. Melt the butter in a large skillet and sauté the shrimp until done. Remove from heat, chop shrimp into bite-size pieces, and squeeze fresh lime juice over them. Set to the side and keep warm.
Remove 1/2 cup of the Cilantro Lime Sauce (recipe follows) and toss it with the slaw mix. Refrigerate until ready to serve.
Warm the tortillas in the microwave for 20 to 30 seconds on a paper plate covered with a moistened paper towel.
Fill the tortilla with shrimp, a generous serving of the slaw, more jalapenos (if you dare), and fresh avocado. Complete the masterpiece with a drizzle of Cilantro Lime Sauce and enjoy!
Cilantro Lime Sauce
1 lime juiced and zested (3 tablespoons juice plus 1/2 teaspoon zest)
1 to 2 cloves garlic, minced
1/2 of a large bunch of cilantro
1 tablespoon chopped jalapenos
1/2 cup mayonnaise
1/2 cup sour cream
Add 3 tablespoons of lime juice and 1/2 teaspoon of lime zest to a blender or food processor along with the minced garlic, cilantro, jalapeno, sour cream and mayonnaise. Add salt and pepper to taste and blend or pulse until smooth. Refrigerate until ready to serve.
Mount Carmel’s Angelia Hensley is a community contributor for the Kingsport Times News.