Week of March 13th-17th 2017
• 24 Large Raw Shrimp, peeled
• 16 Small Corn Tortillas
• 4 cups shredded cabbage
• ¼ jalapeno, finely minced (about ½ Tablespoon)
• 1 Tablespoon Olive Oil
• 3 Garlic cloves, pressed or finely minced
• 1 lime, zested and juiced
• ¼ teaspoon red pepper flakes
• ¼ teaspoon paprika
• ¼ teaspoon chili powder
• kosher salt
• 1 Avocado, diced
• salsa for serving
Combine the shrimp in a bowl with olive oil, lime zest, minced garlic, paprika, chili powder, red pepper flake and ¼ teaspoon salt. Toss to combine and set aside to marinade for 15 minutes. Toss the cabbage with jalapeno, 1 tablespoon of lime juice and a pinch of salt, set aside. Warm Tortillas in a skillet over low heat. Heat a large skillet over medium high heat. When hot, pour the shrimp in. Sear on one side for 1-2 minutes, flip and sear on the other side until pink all the way through and no longer opaque, 1-2 minutes. Remove from heat. To assemble tacos, layer two tortillas on top of each other. top with lime slaw, a few shrimp, and some avocado. Top with some salsa and a squeeze of fresh lime.