Tasty bacon paired some bacon coleslaw which has a tangy flavor thanks to the apple cider vinegar and paired with the sweet and spicy shrimp marinated in the honey and lime wrapped in a corn tortilla.
Ingredients
2 pounds large jumbo raw shrimp, peeled and deveined
1 teaspoon sea salt
2 tablespoons raw honey
juice of 2 limes, plus one more lime for garnish
1/4 cup olive oil
1/2 medium onion, grated
1/4 teaspoon ground cumin
1/4 teaspoon ground chipotle chili powder
2 avocados, diced (to top your tacos)
Salt your shrimp. Combine the honey, lime juice, olive oil, onion, cumin and chili powder and add to the shrimp. Marinate for at least one hour, but no more than 4 hours. For the best results, grill your shrimp for about 1 minute per side, but if you can’t grill, cook in a saute pan, over medium high heat for about 1 1/2 minutes per side.
Bacon Coleslaw
Ingredients
1 bag of purple shredded cabbage
3 tbsp apple cider vinegar
3 tbsp bacon fat
6 sliced of crumbled bacon
salt and pepper to taste
2 tbsp greek yogurt (optional)
Combine all of the ingredients and refrigerate for 1-2 hours before serving. This can also be made up to 3 days prior to lessen the amount of preparation the day of cooking!
Chipotle Lime Cilantro Crema
Ingredients
4 oz. plain Greek yogurt
Zest of one lime
1 chipotle pepper in adobo sauce, diced
1/4 cup chopped cilantro
Combine all of the ingredients and refrigerate for 1-2 hours before serving. This can also be made up to 3 days prior to lessen the amount of preparation the day of cooking!
Stuff your shrimp into a corn tortilla, top with the bacon slaw, avocado and crema….