Ingredients

  • 24 large raw shrimp peeled
  • 16 small corn tortillas
  • 4 cups angel hair shredded cabbage
  • 1 red onion sliced
  • 1/4 cup of NOLA Blends Jalapeño Lime White Balsamic Vinegar
  • 1/2 Jalapeño finely minced (about 1 tablespoon)
  • 1 tbsp NOLA Blends Meyer Lemon EVOO (can substitute regular EVOO)
  • 3 garlic cloves pressed or finely minced
  • 1 lime zested and juiced
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon paprika
  • 1/4 teaspoon chili powder
  • kosher salt
  • 1 avocado diced
  • salsa (your choice) for serving
  • couple of limes quartered for garnish

Instructions

  1. Combine the shrimp in a bowl with 4 tbsp of Jalapeño Lime White Balsamic, Meyer Lemon olive oil, lime zest, minced garlic, paprika, chili powder, red pepper flake and 1/4 teaspoon salt. Toss to combine and set aside to marinate for 15 minutes.

  2. Toss the cabbage with 4 tablespoons Jalapeño Lime White Balsamic, jalapeño, 1 tablespoon of lime juice, sliced red onion and a pinch of salt, set aside.

  3. Warm tortillas in a skillet over low heat, flipping occasionally.

  4. 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.

  5. 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.