Shrimp Tacos w/ slaw

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This was probably the hardest recipe I've ever had to make and take pictures looked so yummy I almost said forget the pictures and just eat it!

Shrimp tacos are my absolute favorite to cook up because you can make them with anything...they can be sweet, salty, spicy, name it. If you are having trouble making up your own shrimp taco recipe I would specifically reference The Flavor Bible. {#youarenowachef}

Ingredients for tacos:
  • 2 flour tortillas
  • 2-3 radishes
  • 2 tbsp cilantro
  • 1/4 cup red onion
  • 10-12 medium size shrimp
  • 1 cup red cabbage
  • 2 tbsp olive oil
  • 1 lemon; halved
  • salt and pepper to taste
  • Cholula hot sauce bottle

Ingredients for avocado cilantro sauce:
  • 1 large avocado
  • 1 tsp salt and 1 tsp
  • 1 small clove of garlic; chopped
  • 2 tbsp plain greek yogurt

Avocado cilantro sauce directions:
  • Mix all ingredients for sauce in magic bullet or small blender. Put to the side once everything is mixed smoothly. 

Taco directions:
  • Heat 1 tbsp olive oil in a skillet. Finely chop red onion and cook for a minute before tossing in shrimp (without tails!). Cook for 10 minutes on medium heat...make sure to mix onion and shrimp mix every couple of minutes. 
  • Chop up red cabbage into thin long slices (see pictures for reference) and put into a bowl. Squeeze lemon juice and drizzle olive with salt onto cabbage. 
  • Cut up cilantro and put to the side. 
  • Cut radishes into thin slices and put to the side. 
  • Heat flour tortillas on a microwavable plate for 15 seconds in microwave to soften and heat up. 
  • Fill warm tortillas with shrimp and onion mix. Sprinkle lemon cabbage on top of shrimp then radish slices on top cabbage. Take a tbsp of avocado cilantro sauce and place on top of radishes; garnish sauce with chopped cilantro. 
  • Drizzle Cholula hot sauce over tacos for an extra kick. 


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