Spicy Shrimp Tacos with Cilantro Lime Slaw
Shrimp Taco Spice Mix:
1 tbsp. chili powder
1 tbsp. cumin
1 tsp. paprika
1 tsp. onion powder
1 tsp. garlic powder
½ tsp. cayenne pepper
2 tsp. coarse sea salt
For Shrimp Tacos:
2 lbs. shrimp, peeled and deveined, tails removed
3-4 cups shredded cabbage
1 tbsp. maple syrup
2 tbsp. Lime juice
1 medium red onion, sliced thin
1 small jalapeno, seeded and diced (optional)
1 large tomato, diced
1 jar Cilantro-Lime Salad dressing
3 avocados, peeled, pitted and smashed
½ cup Feta cheese
2-3 limes, cut into wedges for serving
Olive oil
Salt and pepper, to taste
10-12 small flour or corn tortillas
In a large bowl, toss in the cabbage and add in some of the cilantro-lime sauce, not all, we’ll use the rest to drizzle over the tacos, maple syrup, lime juice, red onion, jalapeno and tomato. Mix well and set aside.
In a small bowl, mix together spice mix of chili powder, cumin, paprika, onion powder, garlic powder, cayenne and sea salt.
Rinse and devein shrimp and remove tails. Place on paper towels and pat dry. Add shrimp to another large bowl and sprinkle with spice mix. Mix well to coat shrimp. Heat oven to 400-degrees-F. Place a large piece of parchment paper on a baking sheet, then a wire rack, and add shrimp. Bake 5-7 minutes, or until the shrimp are cooked through.
To assemble taco: Place some of the smashed avocado over the bottom of a tortilla, then add some slaw and shrimp. Top with Feta cheese, lime wedges and extra sauce.
