Red Meat Allergy Friendly Pickled Jalapeño Shrimp Quesadillas with Cilantro Slaw
Total time40 min
Prep time20 min
Cook time20 min
4.8(17)
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Learn more →Ingredients
4 servings
For the cilantro slaw
- 3 cups green cabbage, thinly shredded
- ¼ cup fresh cilantro leaves, roughly chopped
- 2 tbsp fresh lime juice
- 1 tbsp olive oil
- ¼ tsp salt
For the shrimp
- 1 lb large shrimp, peeled and deveined
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp salt
- 1 tbsp olive oil
For the quesadillas
- 4 large flour tortillas (10-inch)
- 2 cups monterey jack cheese, shredded
- ⅓ cup pickled jalapeños, drained and sliced
- 1 tbsp neutral oil (such as canola oil or vegetable oil), divided
For serving
- sour cream, for serving (optional)
- lime wedges, for serving (optional)
Instructions
- 1
In a large mixing bowl, combine the shredded cabbage, cilantro, lime juice, 1 tbsp olive oil, and 1/4 tsp salt. Toss until the cabbage is evenly coated, then set aside to let the slaw soften slightly while you prepare the shrimp and quesadillas.
- 2
Pat the shrimp dry with paper towels, then toss in a bowl with the cumin, smoked paprika, garlic powder, and 1/4 tsp salt until evenly coated.
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