shrimp tacos

wrap these suckers up, and chow down.

if you don't eat anything with a mother, these tacos are still tasty with a more generous helping of all the other ingredients.

• 12-15 large grilled/sautéed shrimp (see below)
• 1 cup of red cabbage slaw (see below)
• 4 corn tortillas
• 1/2 avocado, sliced
• 1/2 mango, sliced
• hand full of pea shoots
• small chunk of queso fresco, or ricotta salata cheese

red cabbage slaw:

whisk together the juice from 1/2 a lime, 2-4 tablespoons extra virgin olive oil, 1 teaspoon agave nectar, salt and pepper in a medium bowl. add:

• 1 cup of shredded red cabbage
• 1/4 red bell pepper, finely sliced
• few tablespoons chopped scallions
• few tablespoons chopped cilantro, or basil

let sit while you prepare the shrimp and other ingredients

grilled/ sauteed shrimp

toss 12-15 large shrimp (shell off) with the juice from 1/2 a lime, a tablespoon of olive oil, a dusting of chili powder, salt and pepper.

sauté in a crazy hot cast iron skillet, or skewer and toss on the grill. it only takes a few minutes on each side to cook

taco assembly

heat up tortillas according to package instructions (we put them in the oven wrapped in foil)

distribute all ingredients evenly on tortillas so they look pretty, and you taste everything in 1 bite

this recipe makes 4 tacos, which is usually for 2 people. i can eat all 4 tacos myself, though. you're call.