Shrimp Tacos with Tomatillo Guacamole and Cilantro Lime Slaw
These Shrimp Tacos are loaded with zesty Tomatillo Guacamole and crunchy Cilantro Lime Slaw. They're topped with garlicky buttered shrimp, fresh jalapeño and a squeeze of lime.
2cupsjulienned or shredded jicama,or carrots, if you don't have jicama
Cilantro Lime Slaw Dressing
¼cupextra virgin olive oil
¼cupfreshly squeezed lime juice
1tablespoonliquid honey
¼cupfinely chopped cilantro
sea salt and pepper
Tomatillo Guacamole
2avocados, peeled, pitted and diced
2 tomatillos,finely chopped
1 - 2tablespoonlime juice
1 - 2clovesgarlic, finely minced
¼cupfinely chopped cilantro
sea salt, to taste
Shrimp
1tablespoonbutter melted
1 - 2clovesgarlic,finely minced
32largeshrimp,shelled and deveined
16smallcorn tortillas
1largejalapeño pepper, thinly sliced,for garnish
lime slicesfor garnish
Instructions
If using bamboo skewers, soak in water for at least an hour before grilling the shrimp.
Combine shredded coleslaw vegetables in a large bowl. Whisk Cilantro Lime Dressing ingredients together and toss with shredded vegetables.
Mash avocado with a fork and stir in remaining guacamole ingredients. Don't use a food processor, as the guacamole should be chunky.
Melt butter, add garlic and sauté until golden. Skewer the shrimp, brush with garlic butter and grill over medium heat, 2 minutes on each side until a nice colour forms. Remove from skewers.
Assemble the tacos. Heat the tacos either in the microwave wrapped in a towel or in the oven wrapped in foil. Stack two tortillas together, then add the slaw, the guacamole and top with shrimp. Garnish with jalapeño slices and serve with slices of lime and a napkin!
Notes
The ingredient amounts for the Cilantro Lime Slaw will make more than you need for the tacos. I like to serve extra on the side. This slaw is also great for lunch the following day.