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25 Minute Shrimp Tacos

Name: 25 Minute Shrimp Tacos
Prep time: 20 min
Cook time: 4 min
Ingredients: 1350 g shrimp (51/60 shrimp); 250 g cabbage (shredded); 125 g carrot (shredded, 1 medium); 1 jalapeno (julienned); handful of cilantro (chopped, ⅓ of a bunch); kosher salt; 75 g honey (or agave syrup); 2 limes; 2 ripe avocados; 2 cloves garlic (minced); pinch of chile flake; 110 g mayonnaise; 25 g sriracha; olive oil; 2 g paprika; 2 g chili powder; 2 g cumin; 1 g chile flakes; 4 g onion powder (divided in half, 2g for guacamole, 2g for shrimp seasoning); 3 g garlic powder; 6 flour tortillas

Perfect for busy weeknights or impromptu gatherings, these speedy shrimp tacos are a super quick way to make a craveable meal. Truly, even a beginner can throw this together in 30 minutes or less.

Prep Time: 20

Cook Time: 4

Servings:

Ingredients

1350 g shrimp, 51/60 shrimp
250 g cabbage, shredded
125 g carrot, shredded, 1 medium
1 jalapeno, julienned
handful of cilantro, chopped, ⅓ of a bunch
kosher salt
75 g honey, or agave syrup
2 limes
2 ripe avocados
2 cloves garlic, minced
pinch of chile flake
110 g mayonnaise
25 g sriracha
olive oil
2 g paprika
2 g chili powder
2 g cumin
1 g chile flakes
4 g onion powder, divided in half, 2g for guacamole, 2g for shrimp seasoning
3 g garlic powder
6 flour tortillas

Metric – US Customary

Instructions

Thaw shrimp in advance in the fridge or for 5 minutes under cold water.
Shred the cabbage, julienne the carrot and jalapeño. Combine shredded veggies in a bowl. Add a strong pinch of salt (don't be shy). Add honey/agave and lime juice. Stir and taste for seasoning.
If thawing the shrimp under running water, remove them from the water and allow to drain while you prep the rest of the ingredients.
To make the weekday guacamole (avocado mash), squeeze the flesh of 2 avocados into a bowl. Add a pinch of salt, juice of ½ a lime, 1 clove of minced/pressed garlic, onion powder, and chile flake. Mash with a fork to combine.
Combine mayo, sriracha, about 2 tsp lime juice and 1 clove minced garlic. Stir until incorporated.
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, pinch of salt, 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.