SPICE MIXTURE
1/3 cup sugar
3 tablespoons firmly packed brown sugar
2 tablespoons all-purpose flour
2 tablespoons plain breadcrumbs
½ teaspoon ground allspice
½ teaspoon coarse ground black pepper
½ teaspoon ground red pepper
¼ teaspoon garlic powder
¼ teaspoon ground ginger
SHRIMP
¼ cup unsalted butter, melted
1 (16-ounce) package uncooked thawed medium
shrimp
SAUCE
½ cup sour cream
1 tablespoon lime juice
2 teaspoons chopped fresh cilantro
½ teaspoon chili powder
TACOS
16 (6-inch) corn tortillas, warmed
2 cups coleslaw mix
Heat oven to 500F. Line baking sheet with aluminum
foil; set aside.
Combine all spice mixture ingredients in small bowl.
Dip shrimp in butter then in spice mixture.
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| Bon voyage, little buddy! |
Place onto prepared baking sheet.
Bake for 5 to 6 minutes or until shrimp are pink and coating is bubbly.
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| That spice mixture is off the chain. SO good. |
Meanwhile, combine all sauce ingredients in small bowl.
To assemble tacos, stack 2 warmed tortillas onto each
individual serving plate. Top with 1/8 baked shrimp and ¼ cup coleslaw mix.
Drizzle with sauce.
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| Such a nice savory sauce. |
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| Stacking the two tortillas really is important if you want to keep everything together well. |
My Rating: 5/5 "I LOVE sweet/savory combinations and this is a particularly good one. There's so much flavor here. It's pretty beautiful. Enjoy the blend!"
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