Ingredients
The following ingredients have 4 Servings
- 1 pound shrimp, peeled and deveined
- Salt
- 2 teaspoons ancho chile powder
- 1/4 teaspoon chipotle chile powder or smoked paprika
- 1 teaspoon unsweetened cocoa powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1 1/2 tablespoons butter
- 1/4 head red cabbage
- 1/4 of a medium onion
- 1/2 bunch fresh cilantro
- 2 limes
- 1 ripe avocado
- Salt and fresh ground black pepper
- 8 medium (6-inch) corn tortillas or 12 small (4-inch) corn tortillas
Instruction
- Pat the shrimp dry and add to a bowl. Season with salt, ancho chile powder, chipotle chile powder, ground cumin, ground coriander and the cocoa powder. Gently toss to coat then set aside for 15 to 20 minutes.
- Cut out and discard the core of the cabbage; thinly slice the leaves. Peel and thinly slice the onion. Remove leaves and tender stems from cilantro then roughly chop. Combine cabbage, onion and about half of the cilantro in a bowl. (Save the remaining cilantro for later). Add the juice of half a lime then season with salt and pepper, to taste. Set aside for 20 minutes. Slaw can be made up to one day in advance.
- Heat oven to 350 degrees F. Wrap tortillas, in two stacks of 6, with aluminum foil. Place into oven for 15 to 20 minutes, or until heated through.
- Meanwhile, cut the avocado in half and remove the pit. Using a spoon, scoop the avocado out of the peel and into a medium bowl. Using a fork, mash the avocado until smooth. Add the juice of half of a lime and half of the remaining cilantro; season with salt and pepper to taste.
- Melt butter in a large skillet over medium heat. Add the shrimp and cook until opaque throughout, 1-1/2 to 2 minutes on each side. Stir in the remaining cilantro and squeeze in the juice of half a lime.
- Fill each warmed tortilla with some of the mashed avocado, 3 to 4 shrimp and some of the red cabbage slaw (you may have extra). Serve with any remaining slaw and left over lime, cut into wedges, on the side.
