There’s a Rainbow on Your Plate Shrimp Taco Cups

Colorful, healthy, delicious, a crowd pleaser. These taco cups are a twist on traditional fish tacos. I always have frozen shrimp in my freezer, so that was an obvious choice and I thought the wonton wrappers would make an interesting reservoir for the filling. I like the flavor contrast between the different cabbage slaws, one creamy and the other sweet and sour, but you could certainly choose one or the other. Pico de gallo is so simple and so easy to make, there’s no need to buy it. I like making this salsa during peak tomato season but store bought plum tomatoes are fine this time of year. Although there are several steps to this recipe, it really is quite easy. You can be working on one step while waiting for another. This month’s recipe redux theme is Taco Tuesday so this my take on tacos.

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There’s a Rainbow on Your Plate Shrimp Taco Cups

This recipe looks long, but each step is very easy and you can work on several steps while you’re waiting to complete others. To save some time, you can make the cabbage slaws and Pico de Gallo a day ahead.

Shrimp

1 tablespoon cumin

1 teaspoon chili powder

1 clove garlic, minced

2 tablespoons canola oil

2 pounds shrimp, peeled and deveined

In a zip lock back, combine all ingredients. Seal and refrigerator for 1 hour. Remove shrimp from marinade and grill or sauté for about 5-8 minutes or until shrimp is cooked. Cool slightly, then chop shrimp into bite size pieces.

While the shrimp in marinating, make the cabbage slaws, taco cups and Pico de Gallo.

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Creamy Cabbage Slaw #1

2 cups shredded purple cabbage

2 tablespoons mayonnaise

2 tablespoons Greek yogurt

¼ cup chopped cilantro

Salt and pepper to taste

Combine ingredients. Cover and refrigerate until ready to assemble tacos.

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Sweet and Sour Cabbage Slaw #2

2 cups shredded green or purple cabbage or packaged coleslaw mix

¼ cup rice vinegar

2 tablespoons sugar

½ teaspoon salt

In a small bowl, mix together rice vinegar, sugar and salt until sugar dissolves. In a medium bowl, combine cabbage and vinegar mixture. Cover and refrigerate, stirring occasionally, until ready to assemble tacos.

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Taco Cups

1 package wonton wrappers (found in produce section of most supermarkets), cooking spray

Place wonton wrapper in 16 muffin cups. Spray with cooking spray. Bake in a 350 degrees oven for about 10 minutes or until tips become golden brown.

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Pico de Gallo

5 plum tomatoes, diced

1 jalapeno pepper, seeded and minced

½ sweet white onion, diced

¼ cup cilantro, chopped

1 clove garlic, minced

Juice of 1 lime

Salt and pepper to taste

In a medium glass bowl, combine all of the ingredients. Stir and set aside until ready to assemble tacos.

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Assembling the Tacos

Place some of the chopped shrimp in the bottom of the baked wonton cups. Top with cabbage slaw and Pico de Gallo.

Serves 4 (assuming 4 tacos per person)

Nutrition Note: Cabbage is in the nutritional powerhouse group called cruciferous vegetables. Purple cabbage is particularly high in a family of antioxidants that are also found in red wine and purple grapes. A serving of cabbage (1/2 cup) supplies 85% of your daily requirement for vitamin C. Shrimp is an exceptionally lean source of protein, low in calories supplying a modest amount of omega-fatty acids. No worries about the cholesterol content of shrimp. New research indicates that for most people, dietary cholesterol does little to influence blood levels of cholesterol.
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4 Comments Add yours

    1. Judy Matusky says:

      Thank you for sharing this post.

      Like

  1. AutumnPTW says:

    I love tacos, these look so fresh and light!

    Liked by 1 person

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