PITTSBURGH (KDKA) — Rania Harris she came back into the kitchen and showed us how to make her shrimp taco recipe!

Grilled Shrimp Tacos

Spice Mix:

• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon smoked paprika
• 1 tablespoon dried minced garlic
• 6 dried peppers – seeds only
• 2 heaping tablespoons white sugar
• 1 ½ tablespoons sea salt
• 2 pounds peeled large shrimp and designed

Cream:

• 1 cup sour cream
• ½ cup mayonnaise
• 3 tablespoons finely chopped coriander
• zest of 1 lemon
• 1 tablespoon fresh lemon juice (or more to taste)
• Red hot sauce to taste
• 2 tablespoons of milk

Pico de Gallo

• 1 pound ripe tomatoes, seeded and chopped
• ½ Vidalia onion, chopped
• ¼ cup chopped fresh coriander
• 2 tablespoons fresh lemon juice (or more to taste)
• 1 clove of garlic, chopped
• 1 serrano chile, minced (or more to taste)
• Sea salt to taste

guacamole

• 2 ripe Hass avocados
• Freshly squeezed lemon juice to taste
• 2 tablespoons coriander (chopped)
• ¼ cup red onion (finely chopped)
• 1 small jalapeno, seeded (finely chopped)
• ¼ teaspoon sea salt

coleslaw

• ¼ small head green kale, very thinly sliced ​​(about 2-1/2 cups)
• ¼ Vidalia onion, very thinly sliced
• ¼ cup loosely packed fresh coriander leaves, thinly sliced
• 1 tablespoon finely grated lemon zest
• 2 tablespoons fresh lemon juice (or more to taste)
• 2 tablespoons of extra virgin olive oil
• sea ​​salt
• 8 flour tortillas, warmed
• Pico de Gallo (see recipe below)
• Guacamole (see recipe below)
• Red hot sauce (to serve on the side)

Directions:

To prepare the spice mixture: Combine all ingredients and store in a glass jar

Note: I usually keep a large batch of this spice blend on hand for multiple uses, as it’s a great spice blend for both seafood and chicken.

To marinate the shrimp: In a medium bowl, season the shrimp with a generous amount of the spice mixture to coat the shrimp.

To prepare the sour cream sauce: Combine all ingredients in a bowl and whisk until smooth. Store in the refrigerator until ready to use.

To make the salad: In a large bowl, combine kale, onion, and cilantro. In a small bowl, whisk the lemon zest and juice with the oil. Stir in enough dressing to coat the kale mixture. Season with salt.

To make Pico de Gallo:

Combine all ingredients in a medium bowl and toss to mix well. Season with salt to taste. Let sit at room temperature for at least 30 minutes to allow flavors to develop.

To make the guacamole:

Cut the avocado in half and remove the seed. Pick the avocados and place them in a medium bowl. Toss with lemon juice and toss to coat. Add salt and mash until a smooth consistency using a fork or potato masher. Add the remaining ingredients and mix thoroughly. Taste the guacamole and adjust seasoning if necessary.

For shrimp:

Heat a small amount of olive oil in a non-stick pan. Add the spicy shrimp and cook until the shrimp turns pink and firm to the touch. Do not overcook the shrimp as they will begin to dry out and become rubbery.

To serve:

Divide the shrimp into tortillas and top with the Sour Cream Sauce, Pico de Gallo, Slaw, and then the Guacamole. Skip the hot sauce for extra heat.

Servings: 4 (2 tacos per serving)