Shrimp Tacos
INGREDIENTS
For the tacos
-
- 1 pound uncooked peeled and deveined shrimp
- 1 1/4 teaspoons ground cumin
- 1/2 teaspoon paprika
- 3/4 teaspoon chili powder
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
For the slaw
-
- shredded cabbage
- plain non-dairy yogurt
- jalapeño
- lime juice
- green onions
- salt and pepper
1 medium avocado, sliced
Lime wedges
Corn Tortillas
INSTRUCTIONS
-
- Arrange a rack in the middle of the oven and heat to 400°F. Lightly coat a rimmed baking sheet with cooking spray.
- Place a large sheet of aluminum foil on a work surface. Stack the tortillas on top and wrap completely in the foil. Place the foil packet of tortillas on one corner of the baking sheet.
- Pat the shrimp dry and place on the baking sheet. Season with the cumin, chili powder, salt, and a few grinds of black pepper. Toss to combine and spread into an even layer.
- Roast until the shrimp are opaque and pink, stirring halfway through, 6 to 8 minutes total.
- Mix together the shredded cabbage, sliced green onions and jalapeños. Add in yogurt, lime juice, salt and pepper until thoroughly combined.
- Fill the tortillas with the roasted shrimp and top with the slaw, avocado, and serve with lime wedges.
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