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Ancho Shrimp Tacos with Tangy Slaw

Delicious and easy shrimp tacos.
Servings: 2

Ingredients

For the Slaw

  • 1 1/2 cups shredded green cabbage
  • 1/8 small red onion finely sliced
  • 4 medium radishes julienned
  • 1/4 jalepeno or serrano pepper minced
  • 1 TSP salt
  • 1/4 cup Wildwood Zesty Garlic Aioli*
  • 1 handful cilantro chopped
  • Squeeze of fresh lime juice
  • 1/2 ripe avacado sliced

For the Shrimp

  • 6-12 shrimp depending on the size of the shrimp, peeled and deveined
  • 1 TBSP ancho chile powder
  • Salt and pepper to taste
  • 1 TBSP canola oil

Instructions

  • Place cabbage, onion, radishes and jalapeno in a fine mesh strainer and toss with salt. Let sit for 30 minutes to extract some of the moisture from the vegetables. (This is a totally optional step, but I usually do it because then the slaw doesn't get too watery. However, if you are going to eat it right away, you could omit this step and have a much crispier slaw.)
  • Toss vegetables with aioli, cilantro and lime juice and set aside.
  • Toss the shrimp with the seasonings and sauté in canola oil until cooked through. Chop up the shrimp or leave it whole.
  • Heat tortillas** on a cast iron gill pan until they are warmed and have grill marks.
  • Serve the shrimp and slaw on corn tortillas** topped with avocado slices.

Notes

*I love Wildwood Zesty Garlic Aioli. It's an eggless/vegan mayo that has a great garlic flavor. You could probably substitute regular mayo and add some minced or pressed garlic. However, I really recommend the Wildwood product, because the flavor and texture are amazing. It's also great for picnic salads and sandwiches because it's eggless and you don't have to worry about food poisoning. I also use it on BLTs.
**One other product plug - I get the most amazing corn tortillas at Whole Foods. The brand is Mi Abuelita Bonita. They make amazing green chile tortillas. They are corn tortillas, but they have a texture that is closer to a flour tortilla. The only place I have ever seen them is Whole Foods.