Made with our Calivirgin Jalapeño Garlic Olive Oil
Servings: 8 | Prep Time: 15 min | Total Time: 20 min
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INGREDIENTS
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INSTRUCTIONS
- 24 raw shrimp, peeled and cleaned
- 16 corn tortillas
- 4 cups cabbage, shredded
- 2 tablespoons Calivirgin Jalapeño Garlic Olive Oil
- 1 lime, zested and juiced
- ¼ teaspoon red pepper flakes
- ¼ teaspoon paprika
- ¼ teaspoon chili powder
- Kosher salt, to taste
- 1 avocado, diced
- Salsa of your choice, for serving
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Combine the shrimp in a bowl with Calivirgin Jalapeño Garlic Olive Oil, lime zest, paprika, chili powder, red pepper flake and ¼ teaspoon salt. Toss to combine and set aside to marinate for 15 minutes.
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Toss the cabbage with 1 tablespoon of lime juice and a pinch of salt, set aside.
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Warm Tortillas in a skillet over low heat, flipping occasionally.
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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.
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To assemble tacos, layer two tortillas on top of each other. top with lime slaw, a few shrimp, and some avocado. Top with your favorite salsa and a squeeze of fresh lime.
Jalapeño Garlic Olive Oil
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