Ingredients
The following ingredients have 4 Servings
- 1 Tbs. plus 2 tsp. chili powder
- 1 Tbs. plus 1 tsp. cumin
- 3 garlic cloves, minced
- 1 bay leaf, torn in half
- 3 Tbs. canola oil
- 2 lb. (1 kg) medium shrimp, peeled and deveined
- 1/4 cup (2 fl. oz./60 ml) rice vinegar
- 2 Tbs. canola oil
- 2 tsp. sugar
- 3 cups (9 oz./270 g) shredded purple cabbage
- 1/4 cup (1/3 oz./10 g) chopped fresh cilantro
- Salt and freshly ground pepper, to taste
- Nonstick cooking spray
- Pico de gallo or salsa for serving
- 10 to 12 small corn tortillas, warmed
- 2 avocados, pitted and sliced, for garnish (optional)
Instruction
- In a bowl, stir together the chili powder, cumin, garlic, bay leaf and oil. Add the shrimp and stir to coat. Cover and refrigerate for 1 hour.
- Meanwhile, to make the slaw, stir together the vinegar, oil and sugar in a large bowl until the sugar dissolves. Add the cabbage and cilantro, toss to combine and season with salt and pepper.
- Remove the shrimp from the refrigerator and discard the bay leaf. Heat a stove-top grill pan over high heat. Using nonstick cooking spray, coat the grill. Grill the shrimp until opaque, about 2 minutes per side.
- To serve, place the shrimp, slaw, pico de gallo, tortillas and avocado on platters and allow guests to make their own tacos.
- Adapted from Williams-Sonoma <i>Healthy Dish of the Day</i>, by Kate McMillan (Weldon Owen, 2014)
