Let’s Cook! – October 4, 2023
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LINDA HOSKINS
Recently I tried a new recipe that I found online, “Cilantro, Cumin Shrimp Tacos. It was amazing, so good and tasty without being overwhelming. I will print the recipe as I found it, but then add notes about a couple minor changes I made.
CILANTRO, CUMIN SHRIMP TACOS
■ 1 Tbsp canola oil
■ 3 garlic cloves, minced
■ 1 cup chopped cilantro
■ 1 tsp cumin
■ 1 Tbsp lime juice
■ 1 jalapeno, diced
■ 6 whole-wheat 6” tortillas
■ 12 medium raw shrimp, peeled and deveined
■ 3/4 cup shredded cabbage slaw mix
■ 1 Tbsp reduced fat mayonnaise
■ 1/2 cup salsa
■ 1 avocado, sliced
■ 6 radishes, sliced
Puree the oil, cilantro, garlic, jalapeno and lime juice in a blender. Place mixture into a bowl, add shrimp. Toss to coat, set aside. In another bowl, mix the mayonnaise and cabbage slaw.
Heat a skillet over medium-high heat. Warm the tortillas on both sides, keep warm. Add the shrimp mixture to the pan. Cook until the shrimp is cooked and pink.
Place 2 shrimp on each taco, add 2 Tbsp cabbage slaw, 1 Tbsp salsa and 1 slice avocado to each tortilla. Fold or roll up. Serve radishes on the side.
First thing I want to say is that I used a whole bag of shrimp. Two shrimp in a taco shell just isn’t enough. The next time I make this, I will make extra slaw because I felt like what we had was skimpy. I used white flour tortillas because that’s what I had on hand. Also, I used real mayonnaise instead of the reduced fat, again because that’s what I have in the refrigerator.The avocados are optional as are the radishes.
This recipe may seem like a lot of work, but it really is worth the effort!
Here is a tip about getting the maximum amount of juice out of your limes (also applies to lemons). Let the lime come to room temperature. Before cutting into it, roll it firmly a few times across the counter. You will get more juice
If you have a recipe to share, please send to [email protected] or mail to Mascoutah Herald, PO Box C, Mascoutah Illinois 62258. Thanks and Happy Cooking!
