Shrimp Tacos with Avocado and Green Cabbage
I must be on a green kick after the Frankenstein smoothies because last night I found limes, cabbage, ripe avocados, and some cilantro peeking out of the veggie drawer and I knew I needed to use 'em up. Plus, it was a Tuesday, and Tuesdays just scream tacos, right?! When we lived in Pacific Beach, every Tuesday we’d walk on over to a local bar for the special: cheap-as-chips fish, shrimp, and lobster tacos. And -- of course -- we were also drawn to the dollar Pacifico beers. Meal of the gods, I tell ya, meal of the gods.
Anywho, the taco is probably one of the easiest-use-it-ups ever; stuff just about anything -- all sorts of veggies or meats into a tortilla -- and suddenly (with a little hot sauce, of course), it’s delicious. I definitely could have improved on these -- pickled purple onions are always a nice addition, but didn’t have time (or purple onions for that matter, thanks to last week’s French onion recipe that left me fresh out). But the lime juice gave it some zest and the Sriracha in the sauce also added a nice zing.
Shrimp Tacos with Avocado & Cabbage
1 pound shrimp, peeled and deveined
1 tablespoon coconut oil or EVOO
½ teaspoon chili powder
salt, to taste
juice of 2 limes
¼ - ½ green cabbage, sliced thinly (for the slaw)
2 avocados, sliced thin
8 flour tortillas
jack cheese, shredded
½ cup sour cream
a few squirts Sriracha (the rooster sauce!)
your favorite hot sauce (Uncle Brutha's is always a fave of ours)
Whisk together sour cream, Sriracha, and juice of 1 lime. Add salt to your own taste. Stir in cabbage until it’s well coated. Set aside.
Then, toss your shrimp in the oil and chili powder -- and some more salt. You can either grill the shrimp, or broil them. I just stuck mine in a pan under the broiler on high for a few minutes, flipped, and popped back in for a few minutes. Done.
Then assemble your tacos. Add the cooked shrimp, top with cheese, cabbage slaw mix, a few avocados to a warm tortilla. Drizzle with your favorite hot sauce and garnish with cilantro (which I forgot for the pictures!).
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