12ozgreen or purple cabbageabout 1/2 of a small cabbage
1/2cup smashed avocadoabout 1/2 medium sized avocado
1/2 cup plain whole milk yogurt
1/2cup cilantro leaves
1green onion cut into thirds
1/4tsp himalayan saltor kosher salt
Peel and devein the shrimp.
Add garlic, salt, chilli, paprika, onion and cumin powder to the shrimp. Mix well and set aside.
Start your slaw. Thinly slice your cabbage and set aside.
For the avocado dressing, add the avocado, yogurt, cilantro, green onions, garlic, lime juice, water and salt to a high speed blender. Blend for 1-2 minutes, until creamy but with bits of cilantro remaining.
Use 3/4 of the dressing for the slaw, save the rest of the dressing for the shrimp tacos.
Heat a large pan on high, add olive oil. When the pan is hot, add the shrimp and cook the shrimp, about 2 1/2 minutes on each side.
Toast your tortillas on the oven burner. Place the tortilla one by one on medium heat setting. Turn continuously with tongs until warm. About 1 minute per tortilla.
Prep any additional garnishes: avocado slices, cilantro leaves, jalapeno slices.
To plate, add slaw to warm tortilla, add shrimp and any additional garnish and sauces on top.
When the shrimp curls up into a C-shape that means it’s cooked!
Avocado slaw dressing may be kept overnight in the refrigerator. I do not recommend keeping leftover dressed slaw.
For some spice, add some sliced jalapenos or hot sauce. Some of our favorite brands are Sriracha, Tabasco, Cholula and Valentina.