Shrimp Tacos

 This was one of the tastiest meals I've had in a while!  The whole family (especially the husband) really enjoyed it. This is a little more complicated than what I traditionally do on a weeknight, but this was WELL WORTH the extra effort.  

• Corn tortillas

Cabbage Mix

• 2 cups shredded red cabbage
• 1 cup shredded green cabbage
• 1 TBS olive oil
• 1 TBS white wine vengar
• 1 tsp honey
• salt and pepper to taste

1. In a medium bowl add Cabbage Mix ingredients.  Mix well and set aside.

Avocado Corn Mix

• 1/2 cup corn
• 2 avacados, peeled and diced
• 1/2 medium cucumber
• 1 medium tomato, diced
• 1 green onion, chopped
• 1/2 medium lime, juiced

2.  In another medium bowl, add Avocado Corn Mix ingredients.  Stir to combine then set aside.

Shrimp

• 3/4 lb fresh shrimp, peeled, deveined, and tails removed
• 1 tsp garlic salt
• 3/4 tsp chipotle chili powder
• 1/2 tsp ground cayenne pepper
• 1/2 tsp onion powder
• 1/2 tsp dried marjoram
• 1/2 tsp dried cilantro
• 1/2 medium lime, juiced
• 1 TBS olive oil
• 1/2 TBS salted butter

3.  Place shrimp in a large zip lock bag.  

4.  In a small bowl, combine garlic salt, chipotle chili powder, ground cayenne pepper, onion powder, marjoram, and dried cilantro.  When mixed add to the zip lock bag with shrimp, add the lime juice, and toss to coat.  

5.  Heat a large saucepan to medium heat.  Add oil and butter.  Once the butter has melted, add the seasoned shrimp.  Stir shrimp occasionally until it becomes golden with a light char (about 5 mins).  

Cilantro Lime Cream

• 1/2 cup sour cream
• 2 TBS ranch dressing
• 2 TBS chopped fresh cilantro
• 1 lime, juiced
• 1/2 tsp honey
• 1/4 tsp smoked paprika
• salt and pepper to taste

6.  In a small bowl, combine Cilantro Lime Cream ingredients.  

7.  Warm the corn tortillas.

8.  To construct the tacos:  layer cabbage mix, avocado corn mix, a few shrimp, then top with a generous helping of the cilantro lime cream.