Shrimp Tacos with Red Cabbage Slaw and Pico
Ingredients:
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 3 garlic cloves, chopped
- 2 tablespoons vegetable oil
- 2 lbs raw shrimp, peeled and deveined
- 1/4 cup rice vinegar
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon vegetable oil
- 2 teaspoons sugar
- 3 cups shredded purple cabbage
- Salt and pepper to taste
- Nonstick cooking spray
- salsa or pico de gallo
- 10 small corn tortillas
- 2 avocados, sliced
- In a bowl, stir together the chili powder, cumin, garlic and oil. Add the shrimp and stir to coat. Cover and refrigerate for 1 hour.
- Meanwhile, to make the slaw, stir together the vinegar, oil and sugar in a large bowl until the sugar dissolves. Add the cabbage and cilantro, toss to combine and season with salt and pepper.
- Remove the shrimp from the refrigerator. Heat a large skillet over medium-high heat. Using nonstick cooking spray, coat large skillet. Cook the shrimp until pink.
- To serve, place the shrimp, slaw, pico de gallo, tortillas and avocado on platters and let the taco making begin!