Shrimp Tacos with Apple Slaw

Up until recently I never ate shrimp. It was chewy and smelled fishy and cold and slimy - I hated everything about it. The first time I tried it was at a Benihana and I spit it out and had a melt down (I won't even say how old I was because it's embarrassing). 

But then I found out you can have good shrimp, not just pre-frozen shrimp cocktail. 

This year I've had shrimp four times, three times I cooked it myself. That might not seem like a lot, but when your motto was "I don't eat things from the sea" for 27 years, it's a pretty big deal. 

I love everything about this shrimp taco recipe - it's easy, it's super flavorful, and all the flavors balance out so perfectly. 

Ingredients for Shrimp:

• 1/2 lb shrimp (about 12)
• 1 tbsp oil
• 1 tsp mexican seasoning
• 1/2 tsp garlic powder
• Shake of red pepper flakes
• Pinch of cayenne pepper (to taste)

Ingredients for Apple Slaw:

• 2 cups shredded cabbage
• 1 cup apple, sliced thin like match sticks
• 1/2 carrot, shaved with veggie peeler
• 3 tbsp mayo
• 1/2 tbsp apple cider vinegar

Ingredients for Taco:

• Whole wheat tortilla shells
• Avocado

Instructions:

For apple slaw, combine all ingredients in a bowl and put in the fridge to chill until ready to serve (or while cooking shrimp).

Combine oil and seasonings in a large bowl. Add shrimp and coat to toss. Cook shrimp in a pan on stove top 3-4 minutes on each side.

Assemble tacos with avocado slices, shrimp and slaw. Serve with rice or side of choice (I used couscous). 

This will make 4 tacos with 3 shrimp each. Feel free to double the recipe to make more shrimp.