Vanilla Cream and Strawberry Jam Streusel Buns

Vanilla Cream and Strawberry Jam Streusel Buns

von | Apr. 16, 2025 | CAKE, DOUGH, FLUFFY, GERMAN, INTERMEDIATE, OVER 120 MINUTES, STRAWBERRY, SUMMER, TEA TIME, VEGETARIAN

Vanilla Cream and Strawberry Jam Streusel Buns

Vanilla Cream & Strawberry Jam Streusel Buns

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April 16, 2025 by Kimberly

Fluffy, golden buns filled with vanilla cream and strawberry jam, topped with buttery streusel. The kind of thing you’d bring out on Easter Sunday for coffee, cake, and quiet joy.

3 HOURS
30 MINUTES

INTERMEDIATE

VEGETARIAN

GERMAN

12 BUNS

FLUFFY

TEA TIME

CAKE

SUMMER

INTRODUCTION

ABOUT THE RECIPE

These soft, pillowy buns are one of those things that somehow feel both nostalgic and wildly indulgent. We’re talking golden, fluffy dough, a silky vanilla filling, and a bright hit of strawberry jam, all topped with a delicate crumble of streusel. It’s giving cozy Sunday morning, messy counter, and a “just one more” situation. Whether you grew up with German-style sweet buns or not, this combo is the kind of thing that makes you pause mid-bite and just… smile.

How to serve
These are lovely served warm, when the vanilla cream is still soft and the jam gently melts into the dough. But honestly? They’re just as dreamy cold. Straight from the fridge works, especially with a cup of coffee on a slow morning. Serve them stacked on a brunch platter or individually in cupcake liners for that little bakery moment. Optional, but highly recommended: a dusting of powdered sugar to make them feel extra special.

How to store
Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Vanilla Cream and Strawberry Jam Streusel Buns
Vanilla Cream and Strawberry Jam Streusel Buns
Vanilla Cream and Strawberry Jam Streusel Buns
Vanilla Cream and Strawberry Jam Streusel Buns
„Let’s make a piece of happiness“
Print
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Vanilla Cream and Strawberry Jam Streusel Buns

Vanilla Cream and Strawberry Jam Streusel Buns

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  • Author: Kimberly
  • Total Time: 3 hrs + 30 min
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Description

RECOMMENDED EQUIPMENT

  • small saucepan
  • whisk
  • small bowl
  • stand mixer or electric hand mixer
  • plastic wrap
  • rectangular baking dish

Ingredients

Units Scale

DOUGH

  • 250 milliliters full-fat cow milk
  • 7 grams dry active yeast
  • 60 grams white sugar
  • 525 grams all-purpose flour (in Germany 550er)
  • 75 grams butter, soft
  • 1 egg
  • pinch of salt

VANILLA CREAM

  • 200 grams heavy cream
  • 90 milliliters full-fat cow milk
  • 1 tsp vanilla extract
  • 60 grams white sugar
  • 1 egg yolk
  • 20 grams cornstarch

STREUSEL

  • 100 grams all-purpose flour
  • 70 grams butter, soft
  • 70 grams white sugar
  • 1 tsp vanilla extract
  • pinch of salt

OTHER INGREDIENTS

  • 200 grams strawberry jam (homemade or store-bought)
  • confectioners sugar

Instructions

  1. In a small saucepan, heat the cream with the sugar, vanilla extract, and half of the milk until it comes to a boil. In a separate bowl, whisk together the cornstarch, egg yolk, and remaining milk. Slowly pour the starch mixture into the boiling cream while whisking constantly until it thickens into a smooth pudding. Remove from heat and let cool completely. Set aside for later.
  2. Gently warm the milk to 38°C / 100°F and stir in the yeast and 1 tablespoon of the sugar. Let it sit for a few minutes until slightly foamy. In a large mixing bowl, combine the flour, remaining sugar, egg, soft butter, and salt. Add the yeast mixture and knead for about 10 minutes until you get a smooth, soft dough that doesn’t stick. Cover the bowl tightly with plastic wrap and let rise in a warm spot for 90 minutes.
  3. Combine the butter, sugar, flour, vanilla extract and a pinch of salt and mix until crumbly. Chill the streusel until ready to use.
  4. Once the dough has risen, knead it briefly and divide into 12 equal balls, about 80g / 3oz each. Line a rectangular baking dish with parchment paper and arrange the dough balls inside. Let them rest for 20 minutes.
  5. Use your thumbs and press in the middle of the dough ball to form kind of a bowl shape that is going to be filled each with 1 tablespoon of vanilla pudding and 1 heaping teaspoon of strawberry jam side by side.
  6. Preheat the oven to 180°C / 350°Ft. Sprinkle the chilled streusel generously over the buns and bake for about 55 minutes, or until golden. Serve slightly warm or fully cooled—both are delicious. Finish with a dusting of powdered sugar before serving.
  • Passive Time: 3 hours
  • Cook Time: 30 min

Ham & Cheese Scones with Ranch Compound Butter

Ham & Cheese Scones with Ranch Compound Butter

von | Apr. 16, 2025 | 30 TO 60 MINUTES, ALL YEAR, BAKED GOODS, BREAD, BRUNCH, COMFORT FOOD, INTERMEDIATE, INTERNATIONAL, OMNIVORE, SANDWICHES

Ham & Cheese Scones with Ranch Compound Butter

Ham & Cheese Scones with Ranch Compound Butter

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April 14, 2025 by Kimberly

Flaky, buttery, and loaded with cheddar, ham, and chives. These savory scones are what your brunch dreams are made of. Especially with that ranch butter. Comfort food, but make it interesting.

35 MINUTES

INTERMEDIATE

OMNIVORE

INT.

10 SCONES

COMFORT FOOD

BRUNCH

SANDWICHES

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

There’s something about warm, cheesy pastries that just hits differently. Especially when they’re packed with melty cheddar, smoky ham, and fresh chives. These golden, flaky scones aren’t your typical dainty teatime snack, they’re the brunch version of it. The kind of thing you bake once and instantly regret ever offering to share.

How to serve
Serve these warm from the oven with a generous slather of the ranch butter melting into every crevice. Add a fried egg on the side if you’re feeling extra, or go classic with a cup of black coffee and your favorite playlist on repeat. They’re great for lazy Sundays, fancy brunch tables, or mid-week I-deserve-this moments. Pro tip: break them in half and turn them into a breakfast sandwich with scrambled eggs or crispy bacon. Zero judgment.

How to store
Store leftovers (if you’re lucky enough to have any) in an airtight container for up to 2 days at room temp. Reheat in the oven for that just-baked vibe.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Ham & Cheese Scones with Ranch Compound Butter
Ham & Cheese Scones with Ranch Compound Butter
Ham & Cheese Scones with Ranch Compound Butter
„Let’s make a piece of happiness“
Print
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Ham & Cheese Scones with Ranch Compound Butter

Ham & Cheese Scones with Ranch Compound Butter

  • Author: Kimberly
  • Total Time: 35 min
  • Yield: 10 1x
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Description

RECOMMENDED EQUIPMENT

  • box grater
  • mixing bowl
  • sharp knife
  • cutting board
  • round cookie cutter
  • spatula

Ingredients

Units Scale

SCONES

  • 300 grams all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 4 tsp backing powder
  • 2 tbsp brown sugar (optional)
  • 90 grams butter, cold
  • 1 egg
  • 160 milliliters full-fat cow milk
  • 150 grams cheddar cheese
  • 150 grams ham
  • 20 grams fresh chives

RANCH COMPOUND BUTTER

  • 125 grams butter, soft
  • 3 tsp dried chives
  • 1 tsp dried parsley
  • 1 tsp dried onion powder
  • 1/2 tsp dried dill
  • 1/2 tsp dried garlic powder
  • 1/8–1/4 tsp salt
  • 1/8 tsp white pepper

Instructions

  1. Place the butter for the scones in the freezer for 15 minutes. Let the butter for the ranch compound butter soften at room temperature. Line a baking sheet with parchment paper and preheat the oven to 200°C/390°F. Dice the ham into small squares, grate the cheese, and finely slice the chives. Set aside about 1/3 of each to top the scones later.
  2. In a medium bowl, combine the flour, brown sugar, baking powder, salt, and pepper. Grate the cold butter directly into the dry ingredients using a box grater.
  3. In a small glass or bowl, whisk together the milk and egg, then pour into the dry mixture. Mix with a spoon just until the dough comes together. You should still see streaks of flour. Add the ham, cheese, and chives and gently fold in. Transfer the dough to a clean work surface and shape it into a rectangle (about 20x30cm) using a spatula. Avoid using your hands because keeping the butter cold is key to flaky scones. Sprinkle the remaining ham, cheese, and chives over the top.
  4. Use a round cutter to cut out as many scones as possible. Gather and gently reshape the scraps to cut more until all the dough is used. If you don’t have a cutter, simply slice the dough into triangles. This recipe yields about 10 scones.
  5. Arrange the scones on the baking sheet with a bit of space in between and bake for about 15 minutes until golden. Let cool slightly and serve fresh.
  • Passive Time: 15 min
  • Cook Time: 20 min

Turkish-Style Eggs on Lemon Yogurt with Chili Butter

Turkish-Style Eggs on Lemon Yogurt with Chili Butter

von | Apr. 5, 2025 | ALL YEAR, BREAD, CREAMY, EASY, EGGS, EVERYDAY, LUNCH, TURKISH, UP TO 30 MINUTES, VEGETARIAN, YOGURT

Turkish-Style Eggs on Lemon Yogurt with Chili Butter

Turkish-Style Eggs on Lemon Yogurt with Chili Butter

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April 5, 2025 by Kimberly

The moment the warm butter hits the cold lemony yogurt, everything in life makes sense again. Silky eggs, spice, tang, drama: this is breakfast, brunch, lunch you name it and “I deserve this” energy.

15 MINUTES

EASY

VEGETARIAN

TURKISH

2 PORTIONS

CREAMY

EVERYDAY

LUNCH

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

It’s creamy, lemony, just the right kind of spicy, and somehow manages to be elegant and comforting at the same time. Think of it as your new go-to brunch move when you want something easy that feels elevated. Or when you’re slightly dramatic about lunch (like me).

How to serve
Best served still warm, the yogurt slightly chilled, the eggs just done, and the chili butter piping hot so it melts and swirls. Spoon it all together with fresh herbs (I love dill, parsley, or chives) and a hunk of crusty bread. It’s the kind of meal that makes people ask, “Wait, what is this?”

How to store
You can prep the yogurt mix a day ahead. Store it in the fridge in a sealed container. And you can easily boil your eggs a few days in advance, and just reheat the chili butter quickly in a pan when ready to serve.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Turkish-Style Eggs on Lemon Yogurt with Chili Butter
Turkish-Style Eggs on Lemon Yogurt with Chili Butter
„Let’s make a piece of happiness“
Print
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Turkish-Style Eggs on Lemon Yogurt with Chili Butter

Turkish-Style Eggs on Lemon Yogurt with Chili Butter

  • Author: Kimberly
  • Total Time: 15 min
  • Yield: 2 1x
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Description

RECOMMENDED EQUIPMENT

  • small pan
  • toaster
  • small pot
  • sharp knife
  • cutting board

Ingredients

Units Scale

LEMON YOGURT

  • 300 grams yogurt
  • 2 garlic cloves
  • zest of 1 lemon
  • salt & pepper to taste

CHILI BUTTER

  • 40 grams butter
  • 1 tsp chili flakes (or store-bought crispy chili oil)

OTHER INGREDIENTS

  • 2 slices sourdough bread
  • 4 eggs
  • parsley
  • sumach, optional

Instructions

  • Bring water to a boil and cook the eggs for about 7 minutes, just enough so the yolks stay soft and runny.
  • While the eggs are cooking, mix the yogurt with grated garlic, lemon zest, salt, and pepper. Spread the yogurt onto two plates and smooth it out.
  • In a small pan, melt the butter until it starts to bubble. Add the chili flakes and warm it briefly, then set aside. For a faster option just use some of that store-bought crispy chili oil
  • Toast the bread and finely chop the herbs.
  • Peel the eggs and place them on top of the yogurt. Slice them in half, drizzle everything with the chili butter, sprinkle over the herbs, and serve with the toasted bread.
  • Cook Time: 15 min

Chicken Tikka Masala with Passionfruit Yogurt & Chili Lime Garlic Naan

Chicken Tikka Masala with Passionfruit Yogurt & Chili Lime Garlic Naan

von | März 26, 2025 | 60 TO 120 MINUTES, ALL YEAR, BREAD, CHICKEN, COMFORT FOOD, DINNER, EVERYDAY, INDIAN, INTERMEDIATE, OMNIVORE, PASSIONFRUIT

Chicken Tikka Masala with Passionfruit Yogurt & Chili Lime Garlic Naan

Chicken Tikka Masala with Passionfruit Yogurt & Chili Lime Garlic Naan

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March 26, 2025 by Kimberly

Bold, creamy, tangy, and just the right amount of spicy. A rich, slow-simmered tomato-coconut sauce meets tender chicken, cooled down with tropical yogurt and scooped up with garlicky, buttery, chili-lime naan.

90 MINUTES

INTERMEDIATE

OMNIVORE

INDIAN

3 PORTIONS

COMFORT FOOD

EVERYDAY

DINNER

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

This is the kind of meal that feels like a warm hug, but, like, an effortlessly cool one. Tender chicken, slow-simmered in a rich, creamy tomato-coconut sauce packed with warm spices and just the right amount of heat. It’s bold and deep in flavor, but then? Enter the tangy, tropical yogurt that balances it all out, plus fluffy, garlicky naan to scoop up every last drop. It’s cozy, it’s indulgent, and honestly, it just hits different.

How to serve
The key here is layering flavors. Start with a generous spoonful of the rich, velvety sauce, pile on the juicy, spice-kissed chicken, and finish with a drizzle of the bright, citrusy yogurt. And the naan? It’s non-negotiable. Tear, dip, repeat. This dish is best served fresh, straight from the pot, but if you want to go all out, a side of fluffy basmati rice wouldn’t hurt. Bonus points if you add a sprinkle of fresh herbs before serving.

How to store
Store the chicken and sauce together in an airtight container for up to two days in the fridge. The naan keeps best wrapped in foil at room temp for a day or in the fridge for up to 3 days. Reheat gently to keep things soft and saucy.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Chicken Tikka Masala with Passionfruit Yogurt & Chili Lime Garlic Naan
Chicken Tikka Masala with Passionfruit Yogurt & Chili Lime Garlic Naan
Chicken Tikka Masala with Passionfruit Yogurt & Chili Lime Garlic Naan
„Let’s make a piece of happiness“
Print
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Chicken Tikka Masala with Passionfruit Yogurt & Chili Lime Garlic Naan

Chicken Tikka Masala with Passionfruit Yogurt & Chili Lime Garlic Naan

  • Author: Kimberly
  • Total Time: 90 min
  • Yield: 3 1x
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Description

RECOMMENDED EQUIPMENT

  • stand mixer
  • sharp knife
  • cutting board
  • large pan

Ingredients

Units Scale

BASE SAUCE

  • 2 tbsp avocado oil
  • 2 red onions
  • 400 grams tomatoes
  • 1/2 tsp cinnamon powder
  • 1/2 tsp cardamom powder
  • 1/2 tsp pepper
  • 1/4 tsp cloves powder
  • 1/4 tsp salt
  • 1 bay leaf
  • 1 tbsp ginger, grated
  • 4 garlic cloves
  • 1/2 tsp dried chili flakes
  • 1/4 tsp cayenne pepper
  • 2 tbsp tomato paste
  • 250 milliliter vegetable stock

COCONUT SAUCE

  • 1 tbsp avocado oil
  • 1/2 tsp cumin
  • 1/2 tsp mustard seeds
  • 4 garlic cloves
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala
  • 200 grams coconut milk

CHICKEN

  • 400 grams boneless, skinless chicken thighs
  • 1 tbsp turmeric powder
  • 1 tbsp avocado oil

TOPPINGS

  • lime juice
  • fresh cilantro
  • 2 tbsp yogurt
  • 2 tbsp passionfruit purée

Instructions

  1. Start by preparing the chili lime garlic naan according to this recipe, up to Step 4. Once 40 minutes of resting time have passed, proceed with Step 2 of this recipe.
  2. Finely dice the onions and tomatoes, keeping them separate.
  3. Coat the chicken in turmeric (gloves recommended, as turmeric stains easily). Heat avocado oil in a large pan and sear the chicken on both sides. It doesn’t need to be fully cooked yet, as it will finish simmering in the sauce. Remove from the pan and set aside.
  4. In the remaining oil, add ground cinnamon, cardamom, black pepper, and ground cloves. Toast briefly until fragrant. Add the diced onions and a bay leaf, season generously with salt, and let them soften. Meanwhile, peel and finely chop the ginger and garlic, then add them to the pan. Let everything cook down gently.
  5. Once softened, add coriander powder, chili powder, and cayenne pepper, toasting briefly. Stir in tomato paste and diced tomatoes, then pour in vegetable broth. Cover with a lid and let it simmer until the tomatoes break down. Transfer everything to a blender and blend until smooth. Keep the mixture in the blender while reheating the pan.
  6. Continue preparing the naan from Step 5 to Step 6, allowing the dough to rest for another 10-15 minutes.
  7. Heat more avocado oil in the pan and toast ground cumin and mustard seeds until they start popping. Add pressed garlic, turmeric, and garam masala, stirring until fragrant. Pour in the coconut milk and mix well. Then, return the blended tomato mixture to the pan, stirring until combined. Add the seared chicken, cover with a lid, and bring to a simmer.
  8. Once simmering, remove the lid and stir in more garam masala and a splash of lime juice. Optionally, add a tablespoon of butter for extra richness. Let everything simmer over medium heat for another 20 minutes until the chicken is fully cooked.
  9. While the dish simmers, complete the naan recipe from Step 7 onward, so it’s freshly served.
  10. Remove the pan from the heat and top the chicken with yogurt, passionfruit purée, and fresh cilantro. Serve with warm naan and enjoy!
  • Passive Time: 30 min
  • Cook Time: 60 min

Chili Lime Garlic Naan

Chili Lime Garlic Naan

von | März 26, 2025 | 60 TO 120 MINUTES, BREAD, CHILI, EASY, EVERYDAY, FLUFFY, INDIAN, LIME, SANDWICHES, VEGETARIAN

Chili Lime Garlic Naan

Chili Lime Garlic Naan Bread

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March 26, 2025 by Kimberly

Golden, pillowy, buttery goodness with a little heat, a little zing, and a whole lot of garlic. The kind of flatbread that somehow steals the show, no matter what it’s served with.

90 MINUTES

EASY

VEGETARIAN

INDIAN

6 NAANS

FLUFFY

EVERYDAY

BREAD

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Somehow, warm, buttery flatbread just makes life better. This one is extra special: soft, fluffy, brushed with melted butter, garlic, chili, fresh herbs, and a hit of lime zest for that unexpected, almost-too-good touch. It’s got that perfect balance of richness, freshness, and just a little spice, making it dangerously easy to eat. Whether you’re scooping up curry, using it as a base for something wild, or just eating it straight up, this one’s a keeper.

How to serve
This one is best served straight from the pan. Warm, pillowy, and soaked in that garlicky, buttery goodness. It’s the perfect sidekick to just about anything: curries, dips, grilled meats, or even a fancy little cheese plate. But let’s be honest, it’s also pretty great just by itself. Tear it, fold it, dunk it. No rules here.

How to store
If, by some miracle, you have leftovers, wrap them in foil and store at room temp for a day or in the fridge for up to two days. Reheat in a dry pan or warm oven for that fresh-off-the-stove feel.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Chili Lime Garlic Naan
Chili Lime Garlic Naan
Chili Lime Garlic Naan
„Let’s make a piece of happiness“
Print
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Chili Lime Garlic Naan

Chili Lime Garlic Naan

  • Author: Kimberly
  • Total Time: 90 min
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • stand mixer
  • small bowl
  • large bowl
  • plastic wrap

Ingredients

Units Scale

DOUGH

  • 300 grams pizza flour (or any flour that contains at least 12g protein per 100g)
  • 1 tsp dry active yeast
  • 1/2 tsp white sugar
  • 125 milliliters lukewarm water
  • 1 tsp salt
  • 2 tbsp yogurt
  • 1 tbsp avocado oil

GLAZE

  • 1–2 tbsp butter, melted
  • fresh chili
  • zest of 1 lime
  • fresh parsley
  • 2 garlic cloves

Instructions

  1. Add the dry yeast to lukewarm water, stir in the sugar, and let it sit for a few minutes until it becomes foamy and bubbles form.
  2. In the stand mixer, combine the flour with salt, yogurt, and avocado. Once the yeast mixture is ready, pour it in and knead everything into a smooth dough. It should be slightly sticky but not cling to your fingers or the bowl.
  3. Transfer the dough to a lightly floured bowl, dust the top with a little flour, cover tightly with plastic wrap, and let it rest in a warm place for about 1 hour or until it doubles in size.
  4. While the dough is rising, finely chop a fresh chili and the parsley leaves. Mix them in a bowl with the zest of one lime and two pressed garlic cloves. Set this mixture aside—melted butter will be added later.
  5. Once the dough has risen, divide it into six equal pieces, shape them into balls, and let them rest under a damp towel for another 15 minutes.
  6. In the meantime, heat a cast-iron skillet until it’s very hot.
  7. Roll out each dough ball into a thin, flat round. Cook in the dry, hot skillet for about 2 minutes per side until bubbles form and the bread is fully cooked.
  8. Stir the melted butter into the prepared chili-lime-garlic mixture.
  9. Remove the naan from the pan, brush each one with the flavored butter using a pastry brush, and stack them on top of each other.
  10. Either keep the naan warm in the oven or cover them with a towel until ready to serve.
  • Passive Time: 60 min
  • Cook Time: 30 min

Cajun Shrimp Tacos with Passionfruit Lime Slaw

Cajun Shrimp Tacos with Passionfruit Lime Slaw

von | März 15, 2025 | EASY, EVERYDAY, FISH, LUNCH, MEXICAN, OMNIVORE, PASSIONFRUIT, PROTEINS, REFRESHING, SALADS, SHRIMPS, SPRING, SUMMER, TORTILLA, UP TO 30 MINUTES

Cajun Shrimp Tacos with Passionfruit Lime Slaw

Cajun Shrimp Tacos with Passionfruit Lime Slaw

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March 15, 2025 by Kimberly

A little smoky, a little sweet, and a whole lot of flavor. Spiced shrimp, crispy slaw, and a punchy citrus glaze wrapped in warm tortillas. Every bite is giving peak summer energy.

25 MINUTES

EASY

OMNIVORE

MEXICAN

2 PORTIONS

REFRESHING

EVERYDAY

LUNCH

SPRING
SUMMER

INTRODUCTION

ABOUT THE RECIPE

If you’re looking for tacos that actually hit to spot, this is the one. Smoky, spicy shrimp caramelized in a honey mustard butter glaze, crisp cabbage slaw tossed with fresh passionfruit and lime, all tucked into warm tortillas. It’s the perfect balance of heat, sweetness, and freshness. This is not your basic taco night, this is tropical and vibrant.

How to serve
These tacos are best served fresh, straight off the pan, while the shrimp are still warm and juicy. A chilled margarita or a sparkling lime soda? Absolute game-changer. And if you’re feeling extra, a drizzle of extra honey mustard glaze over the top seals the deal. Tacos this good deserve to be the main event.

How to store
Shrimp are best eaten fresh, but if you have leftovers, store them separately in an airtight container in the fridge for up to one day. Reheat gently in a pan to keep them from drying out. The slaw can last a day, but keep the dressing separate until serving.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Cajun Shrimp Tacos with Passionfruit Lime Slaw
Cajun Shrimp Tacos with Passionfruit Lime Slaw
Cajun Shrimp Tacos with Passionfruit Lime Slaw
„Let’s make a piece of happiness“
Print
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Cajun Shrimp Tacos with Passionfruit Lime Slaw

Cajun Shrimp Tacos with Passionfruit Lime Slaw

  • Author: Kimberly
  • Total Time: 25 min
  • Yield: 4 tacos / 2 portions 1x
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Description

RECOMMENDED EQUIPMENT

  • oven
  • aluminum foil
  • large pan
  • sharp knife
  • cutting board
  • small bowl

Ingredients

Units Scale

SHRIMPS

SAUCE

  • 2 tbsp honey
  • 1 tsp Dijon mustard
  • 2 tbsp avocado oil
  • 2 garlic cloves
  • 1 fresh chili
  • 1/4 tsp cayenne pepper
  • 1 tbsp butter

PASSIONFRUIT LIME SLAW

  • 200 grams white cabbage
  • 5 grams fresh cilantro
  • 1 red onion
  • 100 grams yogurt
  • juice of 1 lime
  • 1 passionfruit
  • salt & pepper to taste

OTHER INGREDIENTS

  • 4 corn tortillas
  • fresh cilantro, for topping
  • scallions, for topping

Instructions

  • Preheat the oven to 200°C / 392°F. Stack the tortillas, wrap them tightly in aluminum foil, and place them in the oven to keep them warm and soft.
  • Prepare the Cajun seasoning. Toss the shrimp with the seasoning and set aside.
  • Make the Passionfruit Lime Slaw. Thinly slice the cabbage and red onion. Pick the cilantro leaves off the stems and add everything to a large bowl. Mix in yogurt, lime juice, salt, and pepper, and toss well. Cut open a passionfruit, scoop out the pulp and juice, and mix it into the slaw.
  • Prep the toppings. Thinly slice the green part of the scallions and pick some extra cilantro leaves. Set aside for later.
  • Make the glaze. In a small bowl, mix honey, Dijon mustard, avocado oil, pressed garlic, finely chopped fresh chili, cayenne pepper, and melted butter. Set aside.
  • Cook the shrimp. Heat a large pan over high heat. Once hot, add a little oil and sear the shrimp quickly. Pour in the prepared glaze and let it simmer over medium heat until it thickens into a creamy consistency.
  • Assemble the tacos. Remove the tortillas from the oven and place two on each plate. Layer with the slaw, then spoon the glazed shrimp (with sauce) on top. Finish with sliced scallions and fresh cilantro. Serve immediately.
  • Cook Time: 25 min