Original recipe
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
- Toss cabbage and cilantro with mayonnaise and 1 tablespoon lime juice. Set aside.
- Pat shrimp dry and toss with Jalapeño Garlic Seasoning and olive oil.
- Heat a skillet over medium-high. Cook shrimp 2–3 minutes per side until opaque and lightly browned.
- Remove from heat and toss with the remaining lime juice.
- 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.
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