Sous Vide Marinated Shrimp Tacos with Cabbage Slaw

Discover the perfect combination of tender, flavorful shrimp and crunchy cabbage slaw with our Sous Vide Marinated Shrimp Tacos with Cabbage Slaw. This recipe offers a delicious, healthy, and easy-to-make meal that impresses every time.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 4 small corn or flour tortillas
• 1 cup shredded cabbage
• 1/2 cup chopped cilantro
• 1 lime, sliced
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• For the marinade:
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder

Preparation

Start by preparing the marinade. In a small bowl, whisk together soy sauce, honey, smoked paprika, and garlic powder. Place the shrimp in a resealable bag and pour the marinade over them. Seal the bag and refrigerate for at least 30 minutes.

Set your sous vide cooker to 135°F (57°C). Once at temperature, submerge the marinated shrimp in the water bath and cook for 15-20 minutes until tender and opaque.

Meanwhile, prepare the cabbage slaw. In a bowl, combine shredded cabbage, chopped cilantro, a squeeze of lime, and a drizzle of olive oil. Toss well and season with salt and pepper to taste.

Assembling the Tacos

Remove the cooked shrimp from the sous vide and gently pat dry. Warm the tortillas in a skillet or microwave. Place a few shrimp on each tortilla, top with the cabbage slaw, and garnish with additional lime slices and cilantro if desired.

Serve immediately for a fresh, flavorful taco experience that highlights the succulent shrimp and crisp slaw.