Spicy Shrimp Tacos with Citrus Slaw

Spicy grilled shrimp over soft fresh corn tortillas, topped with citrus slaw, avocado, fresh jalapenos, and cotija cheese.

Serves 4

Ingredients

For the Slaw

2 cups shredded cabbage

1 carrot shredded

1/4 cup chopped cilantro

Juice from 1 orange

Juice from 2 limes

1/4 cup grape seed oil

2 cloves garlic, finely chopped or pressed through a garlic press

1 tbs Dijon mustard

1 tbs Honey

salt and pepper to taste

For the Shrimp

1 lb peeled and deveined large shrimp, tails removed

1 tsp paprika

1 tsp cumin

1/2 tsp cayenne

1 tsp kosher salt

Reserved slaw dressing

2 tbs grape seed oil

For the Tacos

12 soft fresh corn tortillas

1 semi-ripe avocado (firm with slight give)

1 fresh jalapeno, thinly sliced

Cotija cheese (Feta may be subbed)

Hot Sauce (I like Valentina)

Lime wedges

Preparation

Combine cabbage, carrots, and cilantro in a large bowl. Combine remaining slaw ingredients in a smaller bowl and whisk well. Pour 2/3 of the slaw dressing over the slaw mix and toss to combine. Reserve remaining dressing.

Heat gas grill to 375 or prepare hot coals (preferred). Add paprika, cumin, cayenne, salt, and grape seed oil to reserved slaw dressing. Toss with shrimp.

Lightly brush tortillas with oil and either grill or heat over cast iron skillet on medium high heat. Set aside.

Grill shrimp for about 2 minutes on each side or until shrimp are cooked and firm to the touch.

To assemble, place 3-4 shrimp on each tortilla, top with slaw, avocado, cheese, jalapenos, and hot sauce. Garnish with lime wedges.

Fair warning....these are spicy! If you want to back off the spice, reduce the amount of cayenne or remove jalapenos, and skip the hot sauce.

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