Spicy Grilled Shrimp Tacos with Crispy Cabbage & Arugula Slaw
These flavor-packed tacos are as easy to make as they are delicious. Two key ingredients help keep things quick and simple: Zupan’s peeled and deveined Wild
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Cooking tools:
- Microplane
- Citrus press
- Garlic press
- Grill pan
- Skillet
- Stove
- Mixing bowl
- Whisk
- Serving platter
- Aluminum foil
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Refrigerator
Ingredients
- 1 head red cabbage, shredded
- 1 5-oz. package baby arugula
- ½ red onion, very thinly sliced
- 1 bunch scallions, thinly sliced
- 1 cup Duke’s Mayonnaise
- 1 tablespoon Stonewall Kitchen caramelized onion mustard
- 1 tablespoon whole grain mustard (we love Moutarde de Meaux)
- 1 lemon, juiced and zested
- 3 tablespoons chopped fresh dill
- ½ teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 1/2-2 pounds Zupan’s Wild Mexican Shrimp, peeled deveined tail-on 21/25
- 2 tablespoons Hot Mama Sala Guajillo Chili Oil
- 4 cloves garlic, pressed or minced
- ¾ teaspoon sea salt
- ¼ cup ghee
- 16 crispy corn taco shells
- 1 block Zupan’s Cotija cheese, crumbled.
- Cilantro, chopped
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