Sizzling Shrimp Tacos w/ Red Cabbage Slaw

By á-30692

the crunch and acidity in the slaw compliments the spice of the shrimp in this delicious taco.

Ingredients

• Sizzling Shrimp
• 1 lb shrimp, peeled and deveined, rinsed and patted dry (30/50 count)
• 1/2 tsp salt
• 1/4 tsp cumin
• 1/4 tsp coriander
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/2 tsp paprika
• 1/2 tsp ancho (or other) chili powder
• corn tortillas
• 1 T grapeseed or other cooking oil
• Red Cabbage Slaw
• 1 small red cabbage
• 1 lime
• 1/3 cup + 2T fresh cilantro (coriander), chopped
• salt and pepper to taste.
• 2 oz grated queso fresco

Preparation

Step 1

Red Cabbage Slaw
Remove worn outer leaves on cabbage. Leaving stem on cut in half lengthwise through stem. Using a mandolin or expert knife skills, shred cabbage at about 1/8" to 1/4" thickness. Toss cabbage in bowl with juice of one lime and 1/3c chopped cilantro. Add salt and pepper to taste. Cover and refrigerate while you cook the shrimp.

Sizzling Shrimp:
Heat a 10"+ skillet on medium high heat. Heat a griddle on another burner for tortillas. Mix spices together in a small ramekin. Toss shrimp with a 1 to 2 tsp of oil. Sprinkle on spices gradually while tossing shrimp until all shrimp are well coated.

Begin warming tortillas on griddle - they should take about 30s to 1 minute per side - just don't burn them because they can smell up a house pretty quick.

Add remaining teaspoon of oil to pan and spread it around to coat the bottom. Throw in the shrimp and spread to a single layer-- they should be sizzling right now. Cook for 2 to 3 minutes and flip them individually starting in the hottest part of the pan and working your way out to the edges. Cook for another two minutes.

Top tortilla with 5 to 7 shrimp. Stack on slaw and top with grated cheese and chopped cilantro.