Servings
4
Prep Time
20 minutes
Cook Time
5 minutes
This is perfect for your next "Taco Tuesday"!
Author:Joci Besecker
Ingredients
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1.25lbs Wild Alaska Spot Prawns
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8-10 small corn tortillas
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1 cup chopped green cabbage
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1 cup chopped purple cabbage
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1/2 cup diced red onion
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Cotija cheese, crumbled
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fresh cilantro, chopped
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1 avocado, sliced
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fresh lime wedges
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1 tbsp olive oil
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1 clove fresh garlic, minced
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1/4 tsp cumin
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1/4 tsp chilli powder
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salt & pepper
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3/4 cup plain greek yogurt
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2 cloves fresh garlic, minced
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juice from 1 lime
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1/2 tsp cumin
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1/4 tsp chilli powder (more if you like it spicy)
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salt to taste
Taco Toppings
For the Shrimp
For the Taco Sauce
Directions
Thaw shrimp, peel and place in bowl. Add olive oil, seasonings and garlic. Stir to combine and set aside.
Prep taco toppings by slicing the cabbage, avocado, onion, cilantro and crumbling cheese. Place in serving bowls or on a tray for serving.
In small bowl, whisk together the taco sauce ingredients and set aside.
Heat avocado oil or olive oil in a large skillet over medium-high heat. Place shrimp in single layer and saute for 1-2 min per side until just cooked through. Transfer to a serving platter or plate.
Heat the corn tortillas in oven or over open flame on medium heat (about 20 seconds per side) until warm and slightly brown in some spots.
Assemble tacos by layering the cabbage, onion, shrimp, sauce, cheese, cilantro and lime juice. Serve and enjoy!