Shrimp Tacos
Ingredient List
1 lb. | Shrimp peeled, deveined, tail off. |
12 | Mini Corn Tortillas |
1 1/2 C | Shaved Cabbage |
2 Tbsp | The Habanero |
1/2 bu | Chopped Cilantro |
3 Tbsp | Mayonnaise |
3 Tbsp | Greek Yogurt or Sour Cream |
1/2 | Lime, juiced |
1 Tbsp | Avocado Oil |
Kosher Salt and Pepper |
Steps to Follow
Mix shaved cabbage and cilantro in a medium bowl, reserve for topping.
In a small bowl, mis together the mayo, lime juice and Greek yogurt. Mix well to incorporate the ingredients and reserve to use as a base for the taco.
Warm the tortillas in a dry pan and reserve in a kitchen towel to keep warm.
Dry well your shrimp with paper or kitchen towel and season on both sides with salt and fresh ground pepper.
Place a Sautee pan over medium-high heat, add Avocado Oil to the pan and let it heat up. Once the oil is hot you may add the seasoned shrimp.
Sautee shrimp on med-high for 5-8 min (depending on the size of shrimp) and add THE Habanero sauce and lower the heat. Toss for a minute and turn off the heat. Top with shaved cabbage/cilantro and serve.