Author: Carolyn Severin, Hamama Success Team Member

Prep Time: 30 minutes

Cook Time: 30 minutes

Makes: 6-8 tacos

These coconut curried shrimp tacos topped off with a colorful Indian coleslaw are insanely flavorful. Wonderful warm spices, juicy shrimp and crunchy veggies make this taco incredibly balanced and unique. Add some freshness with cilantro and cilantro microgreens and enjoy!

• Hard or soft corn taco shells

Coconut Curry Shrimp:

• 2 1bs large shrimp [the shrimp can be chopped into smaller pieces to make more tacos if desired]
• 2 tbsp olive oil
• 1 onion, thinly sliced
• 2 bell peppers, cut into strips
• 1 tbsp garlic, minced
• 1 tbsp ginger, minced
• 6 tbsp curry powder
• 1 tsp ground cumin
• ¼ tsp cayenne pepper
• 4 thyme sprigs
• 1 can coconut milk
• 1 ½ cups seafood stock
• 1 tbsp salt
• 1 tsp pepper

Indian Coleslaw:

• 1 cup carrots, grated
• ¼ cup red cabbage, finely shredded
• 1 red onion, finely sliced
• 5 tbsp low-fat natural [plain] yogurt
• 1 lime, juiced
• ½-1 red chili, seeded and finely shredded
• ½ tsp cumin seeds, toasted until fragrant
• 2 tbsp fresh coriander, chopped
• ⅓ cup cashews, toasted and chopped

Garnish:

• Cilantro microgreens
• Fresh cilantro leaves

Indian coleslaw:

1. In a large bowl, mix the carrots, cabbage and onion.
2. In another bowl, combine the yogurt, lime juice, chili and cumin.
3. Combine the sauce with the veggies and add in the cilantro and cashews. Stir well to combine and set aside in the refrigerator until the tacos are ready to serve.

Coconut curry shrimp:

1. In a bowl, season the shrimp with 2 tbsp curry powder, 1 tbsp salt and 1 tsp pepper. Combine until the shrimp are coated and store in the refrigerator until later use.
2. Add olive oil to a medium skillet on medium high heat and add your onions and bell peppers. Stir occasionally until sauteed.
3. Add the garlic and ginger to the skillet and cook for about a minute, until fragrant.
4. Add the remaining curry, cumin and cayenne powder and allow the spices to cook until fragrant, a couple of minutes or so.
5. Add the coconut milk, stock and thyme sprigs. Let this mixture come to a boil, then turn down the heat and let it simmer for about 5 minutes or until the sauce thickens.
6. Add the shrimp next and stir to combine for about 5 minutes until they are pink and fully cooked.
7. Turn off the heat and let cool.

Taco Assembly:

1. Preheat the oven to 400°F. Cook the hard taco shells for 2-3 minutes until warm. If using soft tortillas, heat slightly in a skillet or grill pan.
2. Assemble your tacos on a platter or individual plates. Add the shrimp to the bottom of your taco, then the indian coleslaw. Garnish with cilantro microgreens and fresh cilantro leaves and enjoy!