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.
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.
By Richard Simmons
Owner of NOLA Blends which is an eCommerce Gourmet Grocery Store that Sells High Quality Non-GMO Olive Oils and Balsamic Vinegars.