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Prep Time:20 minsAdditional Time:4 hrs 10 minsTotal Time:4 hrs 30 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:4 hrs 10 minsTotal Time:4 hrs 30 minsServings:4Yield:4 servings
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:4 hrs 10 mins
Additional Time:
4 hrs 10 mins
Total Time:4 hrs 30 mins
Total Time:
4 hrs 30 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1cupunsalted chicken stock1cupdrained and rinsed white hominy (from 1 [15-ounce] can)1cupchopped yellow onion (from 1 onion)1cupchopped poblano chiles (from 2 chiles)1 ½tablespoonsground cumin1tablespoonminced garlic (about 3 garlic cloves)2teaspoonsdried oregano1 ½poundsmedium-sized raw shrimp, peeled and deveined⅜teaspoonkosher salt2cupsangel hair cabbage (from 1 [10-ounce] package)¾cupthinly sliced radishes (from 4 radishes)½cuproughly chopped fresh cilantro leaves2limes1tablespoonolive oil8(6 inch)corn tortillas
Cook Mode(Keep screen awake)
Ingredients
1cupunsalted chicken stock
1cupdrained and rinsed white hominy (from 1 [15-ounce] can)
1cupchopped yellow onion (from 1 onion)
1cupchopped poblano chiles (from 2 chiles)
1 ½tablespoonsground cumin
1tablespoonminced garlic (about 3 garlic cloves)
2teaspoonsdried oregano
1 ½poundsmedium-sized raw shrimp, peeled and deveined
⅜teaspoonkosher salt
2cupsangel hair cabbage (from 1 [10-ounce] package)
¾cupthinly sliced radishes (from 4 radishes)
½cuproughly chopped fresh cilantro leaves
2limes
1tablespoonolive oil
8(6 inch)corn tortillas
DirectionsStir together the chicken stock, hominy, onion, chiles, cumin, garlic, and oregano in a 5- to 6-quart slow cooker. Cover and cook on LOW until the vegetables are very tender, about 4 hours. Add the shrimp to the slow cooker; cover and cook until the shrimp turn pink, about 10 to 15 minutes. Using a slotted spoon, transfer the shrimp mixture to a bowl; season with 1/4 teaspoon of the salt.Combine the cabbage, radishes, and cilantro in a medium bowl. Squeeze 1 lime to equal 2 tablespoons juice. Drizzle the cabbage mixture with the lime juice and olive oil; sprinkle with the remaining 1/8 teaspoon salt. Toss gently to coat.Divide the shrimp mixture and slaw mixture evenly among the tortillas. Cut the remaining lime into wedges, and serve with the tacos.TipsTip: To toast corn tortillas, heat a nonstick skillet over high. Dip a tortilla in cold water and place it directly in the hot skillet. After about 30 seconds (or longer for more toasting), flip it. Remove from the skillet and cover with a kitchen towel. Repeat the procedure with the remaining tortillas. Let the covered tortillas steam about 5 minutes. The finished tortillas should be soft and moist with flaky brown spots.Originally appeared: Everyday Slow Cooker
Directions
Stir together the chicken stock, hominy, onion, chiles, cumin, garlic, and oregano in a 5- to 6-quart slow cooker. Cover and cook on LOW until the vegetables are very tender, about 4 hours. Add the shrimp to the slow cooker; cover and cook until the shrimp turn pink, about 10 to 15 minutes. Using a slotted spoon, transfer the shrimp mixture to a bowl; season with 1/4 teaspoon of the salt.Combine the cabbage, radishes, and cilantro in a medium bowl. Squeeze 1 lime to equal 2 tablespoons juice. Drizzle the cabbage mixture with the lime juice and olive oil; sprinkle with the remaining 1/8 teaspoon salt. Toss gently to coat.Divide the shrimp mixture and slaw mixture evenly among the tortillas. Cut the remaining lime into wedges, and serve with the tacos.TipsTip: To toast corn tortillas, heat a nonstick skillet over high. Dip a tortilla in cold water and place it directly in the hot skillet. After about 30 seconds (or longer for more toasting), flip it. Remove from the skillet and cover with a kitchen towel. Repeat the procedure with the remaining tortillas. Let the covered tortillas steam about 5 minutes. The finished tortillas should be soft and moist with flaky brown spots.
Stir together the chicken stock, hominy, onion, chiles, cumin, garlic, and oregano in a 5- to 6-quart slow cooker. Cover and cook on LOW until the vegetables are very tender, about 4 hours. Add the shrimp to the slow cooker; cover and cook until the shrimp turn pink, about 10 to 15 minutes. Using a slotted spoon, transfer the shrimp mixture to a bowl; season with 1/4 teaspoon of the salt.
Combine the cabbage, radishes, and cilantro in a medium bowl. Squeeze 1 lime to equal 2 tablespoons juice. Drizzle the cabbage mixture with the lime juice and olive oil; sprinkle with the remaining 1/8 teaspoon salt. Toss gently to coat.
Divide the shrimp mixture and slaw mixture evenly among the tortillas. Cut the remaining lime into wedges, and serve with the tacos.
Tips
Tip: To toast corn tortillas, heat a nonstick skillet over high. Dip a tortilla in cold water and place it directly in the hot skillet. After about 30 seconds (or longer for more toasting), flip it. Remove from the skillet and cover with a kitchen towel. Repeat the procedure with the remaining tortillas. Let the covered tortillas steam about 5 minutes. The finished tortillas should be soft and moist with flaky brown spots.
Originally appeared: Everyday Slow Cooker
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Nutrition Facts(per serving)369Calories8gFat48gCarbs30gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
