SHRIMP TACOS WITH MANGO SALSA

SHRIMP TACOS WITH MANGO SALSA

INGREDIENTS

For Shrimp:

• 1 1/2 lbs jumbo wild shrimp; peeled and cleaned
• 1/2 teaspoon each: ground cumin, smoked paprika, chili powder, salt, garlic powder, dried tarragon
• 2 tablespoons olive oil

For red cabbage slaw:

• 1/2 head of red cabbage, shredded
• 1 large carrot, grated
• small bunch of cilantro, chopped
• 2-3 tablespoons heavy cream
• salt to taste
• 1/2 teaspoon each: dried tarragon; ground black pepper

For Mango-Avocado Salsa:

• 1 large, ripe avocado; diced
• 1 large, ripe mango; diced
• 1 large shallot, diced
• 2 small Roma tomatoes, diced
• small bunch cilantro, chopped
• 2 tablespoons lime juice
• salt to taste
• 8 corn tortillas
• lime wedges; sliced Jalapeno/chili peppers

INSTRUCTIONS

1. Prepare the slaw and salsa first. For the cabbage slaw, toss together the cabbage, carrot and cilantro. In a small bowl, whisk together the cream, pinch of salt, tarragon and black pepper. Pour over salad and toss to coat; cover and set aside until ready to use.
2. For the salsa, gently combine the avocado, mango, tomatoes, shallot, cilantro with lime juice and season with salt, to taste; set aside.
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