These tacos with tangy coleslaw are really tasty and fresh.  I hope you like them as much as they are loved in my home.

You will need

For the slaw:
2 cups thinly shredded green cabbage
1 1/2 cup thinly shredded red cabbage
1 large carrot, grated
1/4 cup finely chopped cilantro
zest of 1 lime
Juice of 2 limes
1/2 tsp ground cumin
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp sea salt (to taste)
1/4 tsp freshly ground black pepper
4 tbsp extra virgin olive oil
2 tbsp red wine vinegar
— a few dashes of Tabasco sauce

For the shrimp:
1 bag of raw shrimp (remove tails)
1 1/2 tbsp extra virgin olive oil
1/2 tsp ground cumin
1/4 tsp chili powder
1/4 tsp garlic powder
Juice of 1/2 a lime
2  garlic cloves chopped

-sea salt and freshly ground black pepper (I added a drizzle of sriracha sauce to spice it up)

To Serve

The assembly ingredients:
Flour tortillas, warmed
1 -2  avocados sliced
lime wedges for garnish (optional)
cilantro leaves for garnish
sour cream for garnish

Mix all the slaw ingredients together in a large bowl until the seasonings and liquids are well distributed. Set aside, or refrigerate until ready to use.

Then, add the shrimp to a medium sized bowl, and toss with spices, garlic and oil.

Heat a non-stick skillet over medium heat, add a little butter and  add the shrimp  into the pan. Cook over medium to medium high heat for about 8 – 10 minutes, gently turning the shrimp occasionally  until cooked.

To assemble the tacos, add a few shrimp inside each tortilla, a large dollop of sour cream,  slaw, avocado slices and chopped cilantro. These go great with a cold beer!

Love,

Jennifer