December 21, 2015 Ingrid Gangestad

Shrimp Tacos with Corn Slaw

Just like grabbing tacos at a stand at the beach—fresh flavors abound from spicy shrimp, creamy coleslaw to smooth avocados.

Yield:

2 tacos per person

Just like grabbing tacos at a stand at the beach—fresh flavors abound from spicy shrimp, creamy coleslaw to smooth avocados.

Ingredients

1 tablespoon of vegetable oil

2 teaspoons of chili powder

1/2 teaspoon of cumin ground

1/4 teaspoon of salt

1 clove of garlic finely chopped

16 ounces of shrimp raw, peeled and deveined, patted dry

1/2 cup of mayonnaise

2 tablespoons of cilantro fresh, chopped

1 tablespoon of lime juice

2 teaspoons of sugar

3 cups of coleslaw mix

3/4 cups of corn frozen, whole kernel, cooked as directed and cooled

10 6 inch of flour tortillas

avocado slices

fresh salsa

In resealable bag, mix oil, chili powder, cumin, salt and garlic. Add shrimp; seal bag and toss to coat shrimp in oil mixture. Refrigerate up to 30 minutes.
Meanwhile, stir together mayonnaise, cilantro, lime juice and sugar. Stir in coleslaw mix and corn.
Heat 10-inch nonstick skillet over medium heat. Add shrimp, stirring 2 to 3 minutes, until shrimp are no longer pink. Divide shrimp and coleslaw mixture among tortillas. Top each with avocado slices and salsa.