Recipe: Salt Plate Shrimp Tacos with Cilantro Lime Slaw
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.
- 1/4 cup olive oil
- 1/4 cup water
- 1/2 cup chopped green onions
- 1/2 cup cilantro leaves
- 2 to 3 cloves garlic
- 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
- 2 lbs. shrimp, peeled and deveined, tails removed
- 4 Tbsp. choice of seasoning:
- Cajun Style Blackening Seasoning
- Peruvian Chile Lime Seasoning
- El Diente Peak Southwestern Seasoning
- Bamboo Skewers, soaked in water for at least 30 min.
- Himalayan Salt Plate
- 16 small corn or flour tortillas
- Lime wedges for serving
For slaw: 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.
For shrimp: 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.
To serve: Divide shrimp among the tortillas and top each with slaw.
To make this into an appetizer, put all your ingredients into mini tortilla chip bowls (often called scoops).