I loved shrimp tacos from a local restaurant, but they were not gluten free, so I googled some recipes, changed them a bit, and now I can love them here at home. This were super easy and quick to throw together. I cheated a bit by using a packaged taco seasoning mix, but hey who does not mind faster and easier! We sell the Dairy Keen Ranch in Cups, and in any size you would like.
Makes 8 tacos, serves 3-4
1 pound of raw Shrimp
1 package (.75 oz) Taco Seasoning Mix
2 tablespoons Vegetable Oil of choice
1 Cup Dairy Keen Ranch Salad Dressing, or Hidden Valley Ranch Salad Dressing
1 Tablespoon Lime Juice
½ bunch of Cilantro leaves, chopped.
2 Tablespoons diced fresh Jalapeno.
1 ½ Cup Coleslaw Mix, or Shredded Cabbage or Lettuce
16 Soft Corn Tortillas or Flour Tortillas
Cotija cheese, or shredded Cheese of your choice
Lime wedges for serving.
Thaw, peel, and clean the shrimp. Cut into bite size pieces. Pat dry with a paper towel, place into medium size bowl. Sprinkle on the dry taco seasoning mix, toss to combine and set aside.
In a blender combine the ranch dressing, lime juice, cilantro, jalapeno, and blend to combine. Set aside.
In a skillet add the vegetable oil, and heat pan. Add the shrimp and cook until done about 5 minutes.
Microwave the corn tortillas. To make each serving use two corn tortillas to keep them from falling apart. Add some cabbage mix, top with cooked shrimp, dressing, cheese, and then squeeze the lime juice onto the taco.
*to make Gluten Free check to be sure the taco seasoning mix is Gluten Free. And check the tortillas are Gluten Free.
Jan@DairyKeen.com