Spring is coming; I hope. This will be a great recipe when the weather finally warms up. It has lots of great fresh flavor.
I have never seen the concept of cole slaw for a base for tacos, but it really worked. Normally I love sour cream with tacos and the cole slaw was that, only better. The avocado was also good with the shrimp. We have become avocado fans recently, so I was happy for another excuse to buy one.
Adapted from Kasey’s Kitchen
Shrimp, cleaned & shelled (plan on 3-4 per taco)
Fresh Garlic – minced
Salt & Pepper
Cole Slaw (see below)
Clean, peel and de-vein shrimp. Mince garlic. Mix shrimp, garlic, chili powder, cayenne pepper, olive oil, and salt & pepper together in a bowl. Cover and refrigerate at least 20 minutes to marinate.
Heat a large skillet over medium heat, and saute shrimp until cooked through, approximately 2 minutes on each side.
Chop avocado and tomato.
Toss together shredded cabbage (or a packaged cole slaw mix), a spoonful of mayo or sour cream, a dash of rice vinegar, a pinch of sugar, seasoned salt, and pepper
Warm tortillas slightly in non stick skillet or microwave, for about 15-20 seconds each.
Top each tortilla with cole slaw, shrimp, avocado and tomato.
*The spices for the shrimp are to taste. I used a pretty generous amount of hot chili powder and cayenne pepper and they still were not overly spicy. I marinated for about 20 minutes, but next time I would like to allow to spice to sit longer.