Saturday, April 19, 2014

Sweet & Spicy Baked Shrimp Tacos

Spicy coated shrimp on top on of a corn tortilla,  add a mound of coleslaw mix and top with a dollop of flavorful sauce.  Made for a very tasty  dinner last night.

Sweet & Spicy Baked Shrimp Tacos
Makes 8 Tacos 
Spice Mixture:
1/3 cup sugar
3 Tablespoons firmly packed brown sugar
2 Tablespoons all-purpose flour
2 Tablespoons plain breadcrumbs
1/2 teaspoon ground allspice
1/2 teaspoon coarse ground black pepper
1/2 teaspoon ground red pepper
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 cup LAND O LAKES Unsalted Butter, melted
1 (16 ounce) package uncooked thawed medium shrimp
1/2 cup sour cream
1 Tablespoon lime juice
2 teaspoons chopped fresh cilantro
1/2 teaspoon chili powder
8 (6") corn tortillas, warmed
2 cups coleslaw mix

Heat oven to 500'. Line baking sheet with aluminum foil; set aside.
Combine all spice mixture ingredients in small bowl. Dip shrimp in butter then in spice mixture.  Place onto prepared baking sheet.  Bake for 5-6 minutes or until shrimp are pink and coating is bubbly.
Meanwhile, combine all sauce ingredients in small bowl.
To assemble tacos, place warmed tortillas onto each individual serving plate.  Top with 1/8 baked shrimp and 1/4 cup coleslaw mix.  Drizzle with sauce.