Loaded Shrimp Tacos with Cabbage Slaw & Avocado Crema

Cabbage Slaw

• 1/2 head of red cabbage, sliced thin (~5 cups)
• 1/2 sweet onion, sliced thin (~1 cup)
• 1 clove garlic, grated
• 1/3 cup cilantro, chopped
• Juice of 1 lime
• 1/2 cup mayo or greek yogurt (I like 1/4 cup of each!)
• 1/4 tsp salt

Shrimp

• 1lb (16 oz) small shrimp, peeled & deveined
• Seasoning: use 2 tbsp taco seasoning OR 1 tsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1/4 tsp sea salt, 1/4 tsp black pepper
• 1 tbsp avocado oil or oil of choice

Lime Avocado Crema

• 1-2 avocados, mashed
• 1/3 cup cilantro, chopped
• Juice of 1 lime
• Salt & pepper

For serving:

• Corn tortillas
• Extra cilantro & lime wedges for garnish

1. Prep your slaw: in a large bowl, combine cabbage, onion, garlic clove, cilantro, juice of 1 lime, mayo/greek yogurt, and salt. Mix until well combined, set aside or in the fridge if you’re making ahead.  
2. Prepare the shrimp: make sure your shrimp are fully peeled & deveined, pat dry with a paper towel and toss with your seasoning until evenly coated.
3. Cook the shrimp: set your pan to medium heat, add 1 tbsp of oil and your shrimp. Cook for 60 seconds on each side or until pink.
4. Make the avocado lime crema: mash your avocado, add in the chopped cilantro, lime juice, salt and pepper and mix.
5. Toast the tortillas: warm your tortillas in a dry pan or over an open flame.
6. Assemble: start with your toasted tortilla, then top with some of the avocado crema, followed by the slaw, and then the shrimp. Top off with extra cilantro and a lime wedge.

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Recipe Created By: Lindsey Walden