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

​Red Cabbage Slaw:

• 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

Additional Items:

• Nonstick cooking spray
• salsa or pico de gallo
• 10 small corn tortillas
• 2 avocados, sliced

Instructions: 

1. 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.
   
2. 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.
   
3. 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.
   
4. To serve, place the shrimp, slaw, pico de gallo, tortillas and avocado on platters and let the taco making begin!