Jalapeño Garlic Shrimp Tacos

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 tablespoon Minnezona Jalapeño Garlic Seasoning
• 1 tablespoon olive oil
• 8 small flour or corn tortillas
• 2 cups shredded cabbage
• ¼ cup chopped cilantro
• 2 tablespoons mayonnaise
• 2 tablespoons lime juice, divided
• 1 avocado, sliced
• ½ cup crumbled cotija cheese

Directions

1. Toss cabbage and cilantro with mayonnaise and 1 tablespoon lime juice. Set aside.
2. Pat shrimp dry and toss with Jalapeño Garlic Seasoning and olive oil.
3. Heat a skillet over medium-high. Cook shrimp 2–3 minutes per side until opaque and lightly browned.
4. Remove from heat and toss with the remaining lime juice.
5. Warm tortillas and fill with slaw, shrimp, avocado and cotija. Serve immediately.

Recipe Notes

• Do not overcook shrimp; remove them as soon as they are opaque and curled.
• Corn tortillas can be lightly charred over a gas flame or dry skillet.
• For less heat, use a slightly lighter coating of Jalapeño Garlic.