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Shrimp Tacos Apple-Cider and Ice Cider Salad

Yields4 ServingsPrep Time20 minsCook Time2 minsTotal Time22 mins

Tacos de crevettes salade de chou-pomme au cidre de glace - Recettes - Du Minot

 8 small tortillas
 1 lb shrimps 16/20 (2 shrimps per tacos)
 1 cup finely grated red cabbage
 1 apple cut in julienne
 ¾ cup avocado guacamole
 125 ml (1/2 cup) sour cream
 ½ (juice of) lime
 ½ tsp paprika
 3 tbsp olive oil
 ½ tsp garlic powder
 2 tbsp apple cider vinegar
 ¼ tsp cayenne pepper
 1 tbsp Ice Cider des Glaces
 ½ tsp cumin
 Fresh chopped coriander
 Salt and pepper

Thoroughly wash and shell the shrimps. Cut the shrimps into pieces (in 4 pieces per unit).


In a bowl, season the shrimps with paprika, cayenne pepper, garlic, cumin, salt and pepper, then mix well. Marinate for a few minutes.


In a salad bowl, combine the grated cabbage, apple julienne, olive oil, apple cider vinegar, ice cider, lime juice, salt and pepper. Mix well and leave aside.


In a bowl mix sour cream, cayenne pepper, lime juice, coriander, salt and pepper.


Heat the oil in a frying pan, fry the shrimp pieces for about 2 minutes until lightly browned and add the lime juice.


Heat your tortillas in the microwave or on the BBQ.


In the center of the tortillas, spread a spoonful of avocado guacamole, add the shrimps and the apple-cabbage salad and finish with half a spoonful of the sour cream-coriander mixture. Top with lime quarters and extra coriander.

Nutrition Facts

Serving Size 4

Servings 4