Shrimp, coated with seasoning and sautéed in garlicky oil, wrapped in tortillas with a fresh crisp slaw along with your other favorite fillings.
Serves 4
Ingredients
1 lb (21/25) shrimp, peeled and deveined (see video)
1 tsp ground cumin
1 tsp chili powder
1/2 tsp ground coriander
1/2 tsp smoked paprika
1 tsp salt
1/4 cup extra virgin olive oil
4-6 garlic cloves, thinly sliced or minced
2 bay leaves
1 Tbsp fresh lime juice
Flour tortillas
Fillings of you choice, such as cheese, sour cream, avocado, cilantro, and/or red Cabbage Slaw (recipe below)
Red Cabbage Slaw:
2 cups shredded red cabbage
1/3 cup fresh cilantro, chopped
1/2 cup green onions, sliced
1 Tbsp lime juice
1 tsp agave syrup
1/4 tsp salt
3 Tbsp avocado oil
Directions
Prepare the red cabbage slaw: place the cabbage, cilantro, and green onions in a bowl. In a small glass measuring cup, whisk together the lime juice, agave syrup, and avocado oil. Pour this over the cabbage mixture, season with 1/4 tsp of salt, and toss to combine. Set aside.
Prepare the seasoning mix for the shrimp: in a small bowl, combine the cumin, chili powder, coriander, paprika, and salt. Sprinkle the seasoning mix all over the shrimp and toss to coat.
In a large skillet (cast-iron preferred), heat the olive oil, garlic, and bay leaves over medium heat. Meanwhile, warm the flour tortillas according to package directions, cover with a towel or foil and set aside.
When the garlic just begins to sizzle, add the shrimp and cook until pink and opaque, flipping the shrimp when needed. Remove from heat.
Assemble your tacos with the desired fillings. Serve with your choice of sides and serve immediately.
I would normally go for smaller tortillas, but this is what I already had on hand!
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