Ingredients:
Cilantro Lime Coleslaw
- 1/2 an avocado
- 1/4 cup plain Greek yogurt
- 1/2 cup water
- 1 cup fresh cilantro
- 1 clove garlic
- 1 green onion, chopped
- 1/2 teaspoon salt
- A few squeezes of fresh lime juice
- Tabasco green pepper sauce or other hot sauce, to taste
- 1-2 cups shredded green cabbage
Creole Shrimp
- 1 lb. shrimp
- 2 teaspoons Creole seasoning, or to taste
- 1 tablespoon olive oil or butter
Tortillas and Toppings
- 8 small corn tortillas
- 1-2 cups cooked Camellia Brand Red Kidney Beans
- Diced avocado
- Cotija cheese
- Chopped cilantro
- Lime wedges
Directions:
- Add all coleslaw ingredients (except for cabbage) to a food processor or blender, and pulse until smooth. In a bowl, toss 3/4 of the dressing with shredded cabbage and refrigerate. Reserve the rest of the dressing for topping tacos.
- Pat shrimp dry. To a bowl, add shrimp and Creole seasoning. mix thoroughly to cover shrimp with seasoning.
- In a wide skillet, heat oil or butter over medium heat. Add shrimp in a single layer to hot skillet, and sauté just until shrimp are seared and cooked through (pink). Be careful not to overcook.
- Warm tortillas by wrapping in aluminum foil and heating in a 350° oven for 15-20 minutes. Or, heat individual tortillas over a gas burner flame, using tongs to flip and slightly char each side.
- Add cooked shrimp, red beans and cilantro lime coleslaw to warm tortillas. Top with additional dressing, if desired, and add other toppings to taste.
Recipe adapted from Pinch of Yum.