Chili Lime Shrimp Tacos

• Gluten free

• Seafood

  • 24 Shrimp, large raw

• Produce

  • 1 Avocado
  • 4 cups Cabbage
  • 3 Garlic cloves
  • 1/4 Jalapeno, finely minced (about 1/2 tablespoon
  • 1 Lime

• Condiments

  • 1 Salsa

• Baking & Spices

  • 1/4 tsp Chili powder
  • 1 Kosher salt
  • 1/4 tsp Paprika
  • 1/4 tsp Red pepper flakes

• Oils & Vinegars

  • 1 tbsp Olive oil

• Bread & Baked Goods

  • 16 Corn tortillas, Small

Found on foxandbriar.com

Description

Ingredients

• 24 Large Raw Shrimp, peeled
• 16 Small Corn Tortillas
• 4 cups shredded cabbage
• ¼ jalapeno, finely minced (about ½ Tablespoon)
• 1 Tablespoon Olive Oil
• 3 Garlic cloves, pressed or finely minced
• 1 lime, zested and juiced
• ¼ teaspoon red pepper flakes
• ¼ teaspoon paprika
• ¼ teaspoon chili powder
• kosher salt
• 1 Avocado, diced
• salsa for serving

Directions

• Combine the shrimp in a bowl with olive oil, lime zest, minced garlic, paprika, chili powder, red pepper flake and ¼ teaspoon salt. Toss to combine and set aside to marinade for 15 minutes.
• Toss the cabbage with jalapeno, 1 tablespoon of lime juice and a pinch of salt, set aside.
• Warm Tortillas in a skillet over low heat, flipping occasionally.
• Heat a large skillet over medium high heat. When hot, pour the shrimp in. Sear on one side for 1-2 minutes, flip and sear on the other side until pink all the way through and no longer opaque, 1-2 minutes. Remove from heat.
• To assemble tacos, layer two tortillas on top of each other. top with lime slaw, a few shrimp, and some avocado. Top with some salsa and a squeeze of fresh lime.