Cilantro Lime Shrimp Tacos

I love, love, love the combination of fresh cilantro and lime. These two ingredients are staples on my grocery list as they are often the foundation of marinades or side dishes in my weekly meals. It is amazing what fresh herbs and citrus can do! For this recipe, I used frozen 31-40 count peeled and deveined shrimp and marinated them for 30 minutes prior to cooking them. I do not advise marinating them much longer than this because the lime juice will actually “cook” the shrimp…hello ceviche! I assembled the slaw earlier in the day to allow time for the flavors to blend. When it was time to prepare dinner, it took all of 10 minutes to pull it together!

Cilantro Lime Shrimp Tacos
Adapted from Closet Cooking
Serves 2

Ingredients:
1/2 pound shrimp (shelled and deveined)
1 lime (juice and zest)
1 tablespoon oil
½ jalapeño, finely diced
1 clove garlic, chopped
1 green onion, minced
1 large handful chopped cilantro
1 tsp teaspoon ground cumin
1/8 tsp of cayenne pepper
salt and pepper to taste
1 tablespoon oil
4-6 flour tortillas
Cilantro lime slaw (see recipe below)
Sliced avocado

Directions:
Marinate the shrimp in the lime, oil, jalapeno, garlic, green onion, cilantro, cumin, cayenne, salt and pepper for 30 minutes in a sealed container in the fridge.
Heat the oil in a pan over medium heat.
Add the shrimp and  cook until the shrimp is done, about 1-2 minutes per side. (The shrimp will have turned pink and no longer be translucent.)
Warm the tortillas in the microwave or oven and fill with the shrimp, slaw and slices of avocado.

Cilantro Lime Slaw

Ingredients
3 tablespoons mayonnaise
2 teaspoons sugar
1/2 teaspoon celery salt
1 1/2 tablespoons apple cider vinegar
Juice of 1/2 lime
1/4 cup chopped fresh cilantro
1 1/2 cups of shredded cabbage


Directions
Whisk mayonnaise, sugar, celery salt, vinegar, and lime juice together in a bowl. . Stir in cilantro. Add cabbage; toss to incorporate evenly. Season with salt and pepper. Cover and chill 1 hour. Can be made 1 day ahead. Keep chilled.