We made it with Calivirgin Jalapeno Garlic Olive Oil
Servings: 8 | Prep Time: 15 min | Total Time: 20 min
- 24 Large Raw Shrimp, peeled and cleaned
- 16 Small Corn Tortillas
- 4 cups cabbage, shredded
- 2 Tablespoons Calivirgin Jalapeno Garlic Olive Oil
- 1 lime, zested and juiced
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon paprika
- 1/4 teaspoon chili powder
- Kosher salt, to taste
- 1 avocado, diced
- Salsa of your choice, for serving
Combine the shrimp in a bowl with Calivirgin Jalapeno Garlic Olive Oil, lime zest, paprika, chili powder, red pepper flake and 1/4 teaspoon salt. Toss to combine and set aside to marinate for 15 minutes.
Toss the cabbage with 1 tablespoon of lime juice and a pinch of salt, set aside.
Warm Tortillas in a skillet over low heat, flipping occasionally.
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.
Jalapeño Garlic Olive Oil