Shrimp Tacos with Cabbage Slaw and Avocado Salsa
  • 1 1/2pounds medium to large fresh or frozen shrimp(peeled and deveined are convenient)
  • 1/2 head red or green cabbageshredded
  • 1/4 red onionthinly sliced
  • 1/2cup shredded carrots
  • 2teaspoons sugar
  • 4tablespoons freshly squeezed lime juicedivided
  • 1 jalapeno pepperminced
  • 1 bunch fresh cilantrofinely chopped
  • 1/2cup thinly sliced scallions
  • 1 shallotdiced
  • 2 large ripe avocados,cubed
  • 2 large tomatoeschopped
  • 1/4cup olive oil
  • 1teaspoon salt
  • 1/4teaspoon black pepper
  • 1/2teaspoon chili powder
  • 12 small flour or corn tortillas
  1. Preheat oven to 375°F.
  2. If frozen, place shrimp in a colander and thaw under cold running water.
  3. While shrimp are thawing, prepare the slaw. In a large bowl, combine cabbage, onion, carrots, sugar,and 2 tablespoons lime juice. Stir to combine.
  4. Add jalapeno, cilantro, and scallions. Stir to combine and set aside.
  5. In a separate bowl, prepare the salsa. Add shallot, avocado, tomatoes, and the remaining lime juice. Toss gently to combine. Set aside.
  6. Cover both bowls and place in the refrigerator until you are ready to assemble the tacos.
  7. Place shrimp in a medium bowl and coat with oil.
  8. Add salt, pepper, and chili powder. Stir to coat.
  9. Arrange shrimp in a single layer on a baking sheet and place in the oven. If you prefer, you can grill the shrimp over medium heat instead – but I advise using large shrimp if you plan to grill them.
  10. Bake until shrimp turn pink and are cooked through, about 6-7 minutes.
  11. Wrap tortillas in foil and warm in the oven for 5 minutes.
  12. Assemble tacos and serve immediately.
Recipe Notes

Shrimp Tacos |