Tangy Shrimp and Slaw Tacos

Name: Tangy Shrimp and Slaw Tacos
Total time: 1800 s
Yield: 2 servings
Cuisine: American
Ingredients: 3/4 lb thawed jumbo shrimp (16/20 size); 1 tsp butter; 2 tbsp canola oil; 1/4 tsp chili powder; 1/4 tsp ground cumin; 1/4 tsp adobo seasoning; salt; black pepper; 8 oz shredded cabbage (slaw mix); 1/4 cup traditional oil/vingar based slaw dressing (includes sugar, soybean oil, white and cider vinegar, salt, turmeric, garlic) - or mix your own with these ingredients to taste; 1 tsp lime juice; 8 oz canned chick peas; 2 tbsp medium salsa; 1 avacado slices; 1 shredded cheddar jack cheese; 1 flour tortillas (taco/fajita sized)

jackievs @cook_3394231

Tangy Shrimp and Slaw Tacos

jackievs @cook_3394231

Saved

Ingredients

30 mins

2 servings

3/4 lbthawed jumbo shrimp (16/20 size)
1 tspbutter
2 tbspcanola oil
1/4 tspchili powder
1/4 tspground cumin
1/4 tspadobo seasoning
salt
black pepper
8 ozshredded cabbage (slaw mix)
1/4 cuptraditional oil/vingar based slaw dressing (includes sugar, soybean oil, white and cider vinegar, salt, turmeric, garlic) - or mix your own with these ingredients to taste
1 tsplime juice
8 ozcanned chick peas
2 tbspmedium salsa
1avacado slices
1shredded cheddar jack cheese
1flour tortillas (taco/fajita sized)

Saved

Steps

30 mins

1

Mix cabbage slaw mix with slaw dressing, lime juice, and add salt and pepper to taste. Leave in fridge while preparing the rest.
2

Mash chick peas in a bowl then mix in salsa. Set aside.
3

Melt butter and canola oil in skillet on med-high heat. Add shrimp and top with chili powder, cumin, adobo seasoning, and salt and pepper to taste.
4

Cook shrimp, stirring occasionally, for 5-6 mins or until done. Cut each shrimp in half once cooked thoroughly, if desired.
5

Top each tortilla with chick pea salsa, shredded cheese, avacado slice, shrimp, and slaw mix. Enjoy :)