taco time

Yesterday was National Taco Day, so naturally, we had tacos for dinner. Shrimp tacos to be exact.

Shrimp Tacos with Cabbage Slaw and Avocado Salsa

Cabbage Slaw
1/2 head green or red cabbage, thinly sliced
1/2 cup non-fat Greek yogurt
1/4 cup roughly chopped fresh cilantro
1/4 cup pickled red onions
Juice of 1/2 lime
1 teaspoon cider vinegar
1/4 teaspoon chipotle chili powder

Avocado Salsa
5 small or 2 large avocados
Juice of 1 lime
1 garlic clove, peeled and minced
2 medium tomatillos, husked, rinsed and coarsely chopped
1/2 small red onion, peeled and finely diced
1/2 red bell pepper (fresh or roasted), finely diced
Kernels cut from 1 cob of corn
1/4 cup roughly chopped fresh cilantro
Salt and pepper

Shrimp
1 tablespoon olive oil
1 teaspoon chipotle chili powder
1 teaspoon salt
1/2 pound large shrimp, peeled and deveined

6 corn tortillas

Cabbage Slaw: Place the cabbage in a medium bowl, add the remaining ingredients and stir to combine.

Avocado Salsa: Cut each avocado in half and remove pits. Scoop the flesh from the skin and drop into a medium glass bowl.

Add the lime juice and roughly mash the avocado with a fork.

Stir in the tomatillo, onion, red pepper, corn kernels, and cilantro. Taste and season with plenty of salt and pepper.

Shrimp: Heat a grill pan over high heat. Mix the olive oil, chipotle powder, and salt in a medium bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 2 minutes on each side.

Remove shrimp to a cutting board and when cool enough to handle, slice each shrimp in half horizontally.

Meanwhile grill the tortillas on the same hot grill pan, until slightly charred and pliable, about 30 seconds per side.

To serve, spoon cabbage slaw on the tortilla, then top with about 3 or 4 shrimp halves and a generous spoonful of the avocado salsa.

Makes 6