Shrimp Tacos
Ingredients
| 1 cup of green cabbage, shredded | ||
| 1 cup red cabbage shredded | ||
| 1 red pepper, cut into thin strips | ||
| juice of 4 limes | ||
| 1 cup fresh guacamole | ||
| 1 lb large shrimp peeled, deveined, tails removed | ||
| 2 jalapenos, seeded and chopped | ||
| 2 cloves garlic, chopped | ||
| 2 tsp cumin | ||
| kosher salt and black pepper to taste | ||
| 2-3 tbs vegetable oil | ||
| Fresh cilantro for garnish | ||
| 8 flour tortillas | ||
| Mexican hard white cheese for garnish |
These delicious shrimp tacos are topped with a cabbage salsa which is spiced with chilies, garlic, cumin and cilantro
- Peel and devein the shrimp and add go a glass bowl.
- Add the garlic, cumin, then season with salt and pepper, mix well, cover and refrigerate for 30 minutes.
- Meanwhile add the shredded cabbages, red pepper strips and jalapenos to another bowl.
- Add the lime juice and season with salt and pepper. Set aside.
- Using medium high heat add the oil to a large frying pan, then add the shrimp and saute, turning frequently until cooked through, About 3-4 minutes.
- Remove shrimp from pan and drain on paper towels.
- To assemble the tacos add a table spoon of the guacamole on each warmed flour tortilla, then shrimp and top with the cabbage salsa.
- Garnish each taco some hard Mexican white cheese and a few sprigs of cilantro.
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