April 4, 2014

Shrimp Tacos with Cabbage Slaw and Avocado Sauce

1 tsp – Paprika
½ tsp - Cayenne
½ tsp - Ground Cumin
½ tsp - Chili Powder
1 tsp - Onion Powder
½ tsp - Oregano
1 tsp - Garlic Powder
½ tsp - Oregano Leaves
½ tsp – Thyme
1 lb - Shrimp
1 tsp – Light olive oil

1.  In a bowl combine all seasonings, then sprinkle over shrimp and put in the fridge until ready to cook.
2.  In a pan over medium heat add olive oil then shrimp.  Cook 5 to 6 minutes or until done.

Avocado Sauce
1 - Avocado, pitted
1 – Lemon freshly squeezed
1 – Large handful cilantro (fresh)
½ of a Jalapeno pepper, seeds removed
2 – Tbsp Light olive oil
1 – Chipotle pepper in adobe sauce
½ tsp – Garlic powder
½ tsp – Ground cumin
Pinch of salt
1/8 cup water to thin sauce (use more if needed)

1.   Add all ingredients except for water into a food processor or blender. Blend until combined
2.   Add water a little bit at a time until you reach desired consistency.
3.   Place in the fridge until ready to be used.

Cabbage Slaw
¼ of a Red Cabbage head, sliced thinly
¼ cup – Fresh Cilantro chopped
1 tsp – Light olive oil

1.  Thinly slice the red cabbage and place in a bowl.  Add chopped cilantro and olive oil.  Mix slaw and add salt.  Set aside until ready to use.

Other Ingredients
Lettuce leaves (use as taco shell)

Put it all together.

1.  Place a little of the avocado sauce on the lettuce leaf, add cabbage slaw, and top with shrimp.
2.  Serve and enjoy!

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