shrimp tacos with salty lime avocado, spicy cabbage slaw, cotija cheese, and salsa macha (a spicy Mexican salsa that’s so nutty and delish)! recipe below!
on a hot summer day, I just crave seafood and tacos, especially after a dip in the ocean. this satisfies both of those cravings!! if you don’t want the tacos to be too spicy, you can leave out either the jalapeño in the slaw or the salsa macha and opt for a more mild salsa.
Shrimp Tacos (makes 8)
Cabbage Slaw
1 ½ cups grated purple cabbage
½ cup cilantro
1 small jalapeño, finely diced (leave out if you don’t want any heat)
1 ½ tbsp our cream
Juice of 1 lime
Pinch of salt
Avocado Mash
2 small avocados
Juice of 1 lime
Pinch of salt
Shrimp
1 lb raw shrimp, peeled and deveined
1 tsp taco seasoning
Pinch of salt and pepper
Olive oil
Taco
8 tortillas, street taco sized (I used @missionfoodsus)
Cotija cheese
Salsa macha
1. Prepare cabbage slaw by tossing ingredients together in a medium bowl. Set aside.
2. Prepare avocado mash by adding diced avocado to a bowl and mashing it along with lime and salt.
3. Add shrimp to a bowl and toss with taco seasoning and salt and pepper. Heat a skillet on medium, add a drizzle of olive oil, and cook the shrimp for 4-6 minutes until thoroughly cooked.
4. Toast the tortillas by heating them up for a minute or two on each side on a warm skillet.
5. Plate the tacos by topping the tortillas with the avo mash, followed by the cabbage slaw, and the shrimp. Top with cotija cheese and salsa macha.