I created this recipe after receiving a bag of
California Avocados at the Ivy Stark luncheon...
So this week's Taco Tuesday was livened up with these
zesty shrimp tacos!
You'll Need -
Shrimp:
1 Pound of Shrimp (cleaned)
1 Clove of Garlic (minced)
Cumin (to taste)
Salt & Pepper (to taste)
Juice of 1/2 Lime
Slaw:
1 Bag of Slaw Mix
3 Teaspoons of Apple Cider Vinegar
1-2 Jalapenos (chopped)
Fresh Cilantro (chopped)
Juice of 1 Lime
Extras:
Soft Taco Shells
1 Avocado (sliced)
Queso Blanco
Re-fried Beans
Start by making the slaw. It's super easy and with two jalapenos it's really spicy... the vinegar draws the heat out of the peppers so beware! Chop your desired amount of jalapeno, I used two because my heat tolerance is pretty high. As you may know, the heat lives in the seeds and the membrane so if you'd like your slaw with less of a kick remove those parts before chopping! Empty the slaw mix into a large mixing bowl, add the chopped jalapeno, about a cup of chopped cilantro, lime juice, and the vinegar. Mix well and set aside!
To cook the shrimp, add a little water and chopped garlic to a large saute pan. Add the shrimp and cover. Cook until the shrimp are nice and pink and no longer translucent. It should take about 5 minutes! Strain any liquid from the pan and then squirt with lime juice and sprinkle with cumin, salt and pepper. This will give your shrimp a nice smokey flavor that will complement the heat in the slaw but not push it over the top!
My husband and I added re-fried beans to the tacos give them a little more substance but you can certainly leave those our if you'd like! Once all of your components are prepared, warm the taco shell and layer in the beans, slaw, shrimp, avocado, and cheese!
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