1 lb. peeled, deveined shrimp (I like the jumbo kind)
spices! I usually just use whatever is in my pantry- ground cumin, chili powder, cayenne, garlic powder, salt, pepper… customize this to your liking!
shredded red cabbage
1-2 tablespoons sweet chili sauce
1/2 jalapeno, diced
1 mango, cut into large chunks
salt and pepper, to taste
fresh lime wedges
Lay shrimp out in single layer and drizzle with olive oil. Dust with spices of your liking on both sides and set aside until ready to saute. (I promise this recipe will be more legit with actual measurements one day soon…)
Shred your cabbage, or use pre-shredded cabbage and mix with 1-2 tablespoon sweet chili sauce. I like my cabbage pretty thin for these tacos.
Mash avocado and add some chopped cilantro, diced jalapeno, salt and pepper, and freshly squeezed lime juice.
Heat oil in a cast iron skillet on high heat. Add shrimp and cook through, for about 5 minutes total.
To heat your corn tortillas, either toast them in a dry skillet or wrap them in damp paper towels and microwave for 1-2 minutes.
To assemble tacos, lay out corn tortillas. Add mashed avocado, 3-4 shrimp, red cabbage, mango, and fresh leaves of cilantro. Finish it off with a squeeze of lime. Pour yourself a margarita and enjoy the delicious tacos you just whipped up!