{"id":299,"date":"2014-11-03T18:41:50","date_gmt":"2014-11-03T18:41:50","guid":{"rendered":"https:\/\/www.bktrent.org\/index.php\/2014\/11\/03\/shrimp-tacos-with-spicy-slaw\/"},"modified":"2014-11-03T18:41:50","modified_gmt":"2014-11-03T18:41:50","slug":"shrimp-tacos-with-spicy-slaw","status":"publish","type":"post","link":"https:\/\/www.bktrent.org\/index.php\/2014\/11\/03\/shrimp-tacos-with-spicy-slaw\/","title":{"rendered":"Shrimp Tacos with Spicy Slaw"},"content":{"rendered":"<p>Serves 4.<\/p>\n<p>Note: From the Detroit Free Press Test Kitchen.<\/p>\n<ul>\n<li>1 to 1 1\/4 lb. peeled and de\u00adveined large raw shrimp<\/li>\n<li>1\/3 c. fresh orange juice<\/li>\n<li>1 chipotle pepper in adobo sauce (see Note)<\/li>\n<li>3 tbsp. lemon or lime juice, divided<\/li>\n<li>3 tbsp. olive oil, divided<\/li>\n<li>Salt and black pepper<\/li>\n<li>2 c. finely shredded cabbage<\/li>\n<li>1 medium tomato, diced<\/li>\n<li>1 small white onion, diced<\/li>\n<li>3\/4 c. chopped cilantro, divided<\/li>\n<li>1\/2 tsp. sugar<\/li>\n<li>Salt and black pepper to taste<\/li>\n<li>1\/4 tsp. crushed red pepper flakes, or to taste<\/li>\n<li>8 corn tortillas, warmed<\/li>\n<li>1\/2 c. reduced fat sour cream<\/li>\n<li>1\/4 c. chopped cilantro<\/li>\n<li>1 avocado, halved, pitted, sliced or diced<\/li>\n<li>1 c. crumbled queso fresco or feta cheese<\/li>\n<\/ul>\n<p>Directions<\/p>\n<p>Place the shrimp in a large bowl.<\/p>\n<p>To make the marinade: In a mini food processor or blender, blend together the orange juice, 1 chipotle pepper, 2 tablespoons lemon or lime juice, 1 tablespoon olive oil, 1\/4 teaspoon salt and 1\/4 teaspoon pepper. Pour over the shrimp. Toss to coat the shrimp with the marinade. Set aside for at least 30 minutes.<\/p>\n<p>Meanwhile, in another bowl, mix together the slaw ingredients: cabbage, tomato, onion, 1\/2 cup cilantro, 2 tablespoons olive oil, 1 tablespoon lemon or lime juice, sugar, salt and pepper to taste and 1\/4 teaspoon crushed red pepper flakes. Set aside.<\/p>\n<p>Preheat the broiler. Place shrimp on the broiler pan and brush with the marinade. Broil about 4 to 5 minutes or until shrimp are opaque and just cooked through. Remove from the broiler and leave the broiler on. Place the corn tortillas on a baking sheet under the broiler for a few minutes to warm them.<\/p>\n<p>To assemble the tacos, stir together the sour cream and 1\/4 cup cilantro. Spread about 1 tablespoon of cream on each tortilla. Top with some slaw, a few shrimp and avocado. Sprinkle with crumbled cheese and serve.<\/p>\n<p>Nutrition information per serving:<\/p>\n<p>Calories 415 Fat 25 g Sodium 662 mg Saturated fat 9 gCarbohydrates 36 g Protein 16 g Cholesterol 84 mg Dietary fiber 7 g<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Serves 4. Note: From the Detroit Free Press Test Kitchen. 1 to 1 1\/4 lb. peeled and de\u00adveined large raw shrimp 1\/3 c. fresh orange juice 1 chipotle pepper in adobo sauce (see Note) 3 tbsp. lemon or lime juice, divided 3 tbsp. olive oil, divided Salt and black pepper 2 c. finely shredded cabbage &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.bktrent.org\/index.php\/2014\/11\/03\/shrimp-tacos-with-spicy-slaw\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Shrimp Tacos with Spicy Slaw&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[24],"tags":[],"class_list":["post-299","post","type-post","status-publish","format-standard","hentry","category-mexican"],"_links":{"self":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts\/299","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/comments?post=299"}],"version-history":[{"count":0,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts\/299\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/media?parent=299"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/categories?post=299"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/tags?post=299"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}