Something about fish tacos provides a nice break in the pre-Christmas fare. The meal was easy to drum up on a busy December night. Hubby was all agog and was very remorseful when the supply ran out. A carved-up avocado was just the right garnish.
The recipe hailed from another most unlikely place—the underside of my Land O Lakes unsalted butter box. I was just about to toss out my box when I noted that the underbelly of it had writing on it. On the perpetual hunt for new recipes, I thought just maybe . . . yes! The recipe said “Sweet & Spicy Baked Shrimp Tacos”. I had tilapia on hand and decided to sub it for the shrimp. Great substitution but would love to try it with shrimp sometime.
Sweet and Spicy Baked Shrimp Tacos
1/3 cup sugar (I used sugar substitute)
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 unsalted butter, melted (tested with Land O Lakes brand)
1 (16-ounce) package uncooked thawed medium shrimp (I used 1 pound fresh tilapia)
1/2 cup sour cream (I used fat-free)
1 tablespoon lime juice
2 teaspoons chopped fresh cilantro
1/2 teaspoon chili powder
16 (6-inch) corn tortillas, warmed
2 cups coleslaw mix
Heat oven to 500 degrees. Line baking sheet with aluminum foil; set aside. Combine all-spice mixture ingredients in a small bowl. Dip shrimp in butter and then in spice mixture. Place onto prepared baking sheet. Bake for 5 to 6 minutes or until shrimp are pink and coating is bubbly. Meanwhile combine all sauce ingredients in small bowl. To assemble tacos, stack 2 warmed tortillas onto each individual serving plate. Top with 1/8 of the baked shrimp and 1/4 cup coleslaw mix. Drizzle with sauce. Makes 8 tacos.