25 Minute Shrimp Tacos
INGREDIENTS:
▪1.5lbs shrimp (51/60 shrimp)
▪3c (250g) cabbage, shredded
▪1.5c (1 medium) carrot, shredded
▪1 jalapeno, julienned
▪Handful of cilantro (⅓ of a bunch), chopped
▪Salt
▪1T + 1t (75g) honey or agave syrup
▪2 limes
▪2 ripe avocados
▪2 garlic cloves
▪Pinch of chile flake
▪1/2c (110g) mayonnaise
▪1 1/2T (25g) sriracha
▪Olive oil
▪1/2t (2g) paprika
▪1/2t (2g) chili powder
▪1/2t (2g) cumin
▪1/2t (1g) chile flakes
▪1/2t (2g) onion powder for guac, 1/2t (2g) for shrimp seasoning
▪1/2t (3g) garlic powder
▪6 Flour tortillas
INSTRUCTIONS:
Thaw shrimp in advance in the fridge or for 5 minutes under cold water.
Shred cabbage and julienne carrot and jalapeno. Combine shredded cabbage and julienned carrots and jalapeno in a bowl. Add a strong pinch of salt (don’t be shy). Add honey/agave and lime juice. Stir and taste for seasoning.
Remove shrimp from water and allow to drain while you prep the rest of the ingredients.
To make the weekday quac (avocado mash), Squeeze the flesh of 2 avocados into a bowl. Add a pinch of salt and juice of ½ a lime and 1 minced/pressed garlic clove, onion powder, and chile flake. Mash with a fork to combine. Add mayo, sriracha, about 2tsp lime juice and 1 clove minced garlic. Stir to combine.
Heat tortillas in a dry non-stick pan until warmed through and floppy. Keep warm in a tortilla warmer until ready to use.
Add shrimp to a bowl with a drizzle of olive oil, tsp of salt, and about a 1/2t each of paprika, chili powder, cumin, chile flakes, onion powder, and garlic powder. Mix to coat shrimp evenly.
Add oil to preheated nonstick pan over medium heat. Add shrimp (it should sizzle when it hits the pan). Spread shrimp into an even layer and allow to cook on side one for just about minute. Toss, spread into an even layer and continue to cook for about another minute or until shrimp have just turned opaque.
To assemble, add a spoonful of the weekday guac to a warmed tortilla followed by shrimp, slaw, and finally the spicy garlic mayo.
