Shrimp Tacos

Servings: 2 | Serving size: 3 tacos

Cooking Time: 30 minutes (does not include chilling time)

This recipe can easily be multiplied and makes good leftovers. Store the filling separately from the taco shells or tortillas and then make tacos to order.

Ingredients

• 8 ounces shrimp (peeled, deveined and sliced in half lengthwise)
• 1/2 tsp. ground cumin
• 1/8 tsp. cayenne pepper
• 1 tsp. chili powder
• 1 tsp. paprika (smoked paprika is better)
• 1/4 tsp. salt
• 1 tsp. olive oil
• 1 large onion (thinly sliced)
• 4 ounces cabbage (thinly sliced)
• 6 corn taco shells
• 1/2 avocado (thinly sliced)

Place the garlic, shrimp, cumin, cayenne, chili powder, paprika and salt in a small bowl.

Toss until well coated and refrigerate for at least an hour.

When ready to serve place the olive oil in a large skillet over medium high heat.

Add the onion and cook for about 7 minutes. Stir frequently.

Reduce the heat to medium and the cabbage and cook for about 5 minutes. Stir frequently.

Add the shrimp and cook for about 5 to minutes. Stir frequently to coat the mix the onions, cabbage and shrimp together.  

Serve in taco shells topped with avocado.