Ingredients:
Coleslaw:
1/2 cup mayonnaise
1/2 tbs honey
1 tsp mustard
1 tsp balsalm vinegar
1/4 tsp salt
Fresh black pepper from the pepper mill
350 gr. sliced white cabbage
150 gr. julienne sliced carrot
3 stems of spring onion
Smoked/garlic/lime sauce:
1/2 cup mayonnaise
1/8 tsp garlic powder
1/4 smoked paprika (hot)
1/8 tsp salt
1 Tbs fresh lime juice (about half a lime)
Blackening herbs:
1 tbsp smoked paprika
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp cumin
1/4 tsp garlic powder
1/4 tsp Cayenne pepper
1/4 tsp onion powder
1/4 tsp salt
Fresh black pepper
Olive oil
Other:
About 40 large shrimps
10 medium wraps
3 cultivations of spring onion
possibly lime wedges to serve
Preparation:
Coleslaw:
Mix all the ingredients for the sauce together. Cut the spring onion into small rings and mix it with the cabbage and carrot. Stir the sauce well. Place in the refrigerator until needed.
Smoked/garlic/lime sauce:
Mix all ingredients for the sauce well. Place in the refrigerator until use.
Blackening herbs:
Place all herbs in a sealable jar. Place the lid on and shake well.
Pat the shrimp dry thoroughly and place them in a bowl. Sprinkle the herbs over it and toss well. Let it stand for a moment.
Quickly fry the shrimps in a piping hot pan with a little olive oil. Shrimp should be fried very briefly, then remove them from the hot pan so that they do not become overcooked.
Assembling tacos:
Start by putting the coleslaw on the wrap. 4 shrimps on top per wrap (more if you use large wraps, like I do in the photo). A little of the sauce and then sprinkle some chopped spring onions over it.
possibly you can now squeeze the lime wedges over it.
Enjoy your meal.
