Playbook & Chef Michael Schlow Spice Up Your Cinco de Mayo Menu with Shrimp Tacos

Spicy Shrimp Tacos, For Shrimp: 24 shrimp ( 21-25ct) cooked, peeled, deveined, cut into 1/2 pieces; Juice of 2 limes; 1/2 cup of cilantro; 2 oz of olive oil; Salt, pepper, chipotle powder to taste; Mix all together in a bowl and reserve for plating. It can be stored in fridge for up to 4 hours prior to plating. For Vegetable garnish: 2 cups of shredded cabbage; 1 cup of shredded carrots; 1/2 white onion, sliced thinly; 1 jalapeno, diced; Juice of 1 lime; 2 oz of olive oil; Sa

Loading...