Salt Plate Shrimp Tacos with Cilantro Lime Slaw
Recipe by Jessica Lutz, Personal Chef at Saucy Spoon Cooking
Healthy Cooking
Grilling & BBQ
30-Minute Meals
Don't be intimidated by the salt plate! A creative spice merchant gave us this super easy method for cooking succulent shrimp right on the salt plate, either on the grill or in the oven.
Serves
4 to 6 servings
Prep Time
15 minutes
Cooking Time
5 minutes
Ingredients
Mayan Sea Salt
1/2 tsp. Mayan Sea Salt
Juice of 2 limes
1/2 cup sour cream
2 to 3 cups shredded green cabbage (or a pre-shredded bag of cabbage)
3/4 cup Cotija cheese
For shrimp:
2 lbs. shrimp, peeled and deveined, tails removed
4 Tbsp. seasoning of choice:
Cajun Blackening
Cajun Blackening
Peruvian Chile Lime Seasoning
Peruvian Chile Lime Seasoning
El Diente Southwestern Seasoning
El Diente Southwestern Seasoning
Bamboo skewers, soaked in water for at least 30 min.
Himalayan salt plate
16 small corn or flour tortillas
Lime wedges, to serve
Directions
Step 1
Make slaw
Step 2
Place everything except sour cream, cabbage and cheese in a food processor. Pulse to combine. When mostly smooth, add sour cream and pulse until combined. Taste and adjust seasoning as desired. In a large bowl, toss dressing with cabbage and cheese. Set aside while you prepare shrimp.
Step 3
Cook shrimp
Step 4
Preheat the salt plate in the oven or on the grill to at least 450 degrees. Toss shrimp with choice of seasoning and thread shrimp onto skewers; it's easier to cook shrimp on the brick if they are skewered. When salt plate is ready, set shrimp skewers on the plate and bake for 2 minutes per side. Remove skewers from salt plate and let shrimp cool.
Step 5
Assemble and serve
Step 6
Divide shrimp among the tortillas and top each with slaw.
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