Ingredients

The following ingredients have 4 Servings
  • 1 1/2 pounds large raw shrimp (peeled and cleaned)
  • 2 tablespoons chile garlic sauce
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon oil (peanut, vegetable)
  • 1 clove garlic (minced)
  • Salt and pepper
  • 1 package tortillas (corn or flour)
  • 1 cup jicama (sliced julienne)
  • 1 cup shredded red cabbage
  • 1/2 cup chopped green onions
  • 1 tablespoon rice vinegar
  • 1 tablespoon peanut oil
  • 1/2 tablespoon honey
  • 2 ripe avocados
  • 1/2 cup sour cream
  • 1 tablespoon lime juice
  • 1 clove garlic (minced)
  • 1/2 teaspoon salt

Instruction

  • Preheat the oven to 400 degrees F. Place the cleaned shrimp on a large rimmed baking sheet and pat dry with a paper towel. Pour the chile sauce, honey, vinegar, oil and garlic over the top. Toss to coat and sprinkle with salt and pepper. Set aside.
  • For the slaw, place the jicama, red cabbage and green onions in a bowl. Drizzle with oil, vinegar and honey. Taste and pepper to taste and toss to coat. Place in the refrigerator to keep cool until ready to serve.
  • For the avocado cream sauce, place all ingredients in the food processor and puree until smooth. Refrigerate until ready to serve.
  •  Once the oven is hot, bake the shrimp for 4-6 minutes until pink and just barely cooked through. Remove from the oven and toss on the baking sheet to coat in sauce.
  • To serve: Warm the tortillas and place them on plates. Top each tortilla with a scoop of jicama slaw, 3-4 shrimp, and a dollop of avocado cream sauce.