Prep Time: 15 minutes

Serving: 2

A Word From The Cook

A great way to make asian inspired tacos or wraps.

Ingredients

Shrimp & Marinade

• 1 lb of Shrimp (about 1/2 lb per person)
• 1 Lime (zested and juiced)
• 1/2 Tbsp Chipotle Powder
• 2 Tbsp fresh Cilantro (chopped)
• 2 Cloves Garlic (minced)
• 1/4 Cup Olive Oil
• 4-5 grinds of Pink Salt
• 5-6 Grinds of Pepper

Slaw

• 6 Cups Green Cabbage (finely shredded – about 1/2 a Cabbage)
• 1/2 Purple Onion (diced)
• 3/4 Plain Greek Yogurt
• 1/4 Cup fresh Cilantro (chopped)
• 1/4 Cup Lime Juice
• 4-5 grinds of Pink Salt
• 5-6 grinds of Pepper

Pink Taco Sauce

• 3/4 Cup Sour Cream
• 2 Tbsp Sriracha Sauce

Condiments (for serving)

• Peppers (diced)
• Avocado (diced)
• Red Onion (diced)
• Cilantro
• Lime Wedges

Cooking and Serving

• 1 Tbsp Olive Oil
• 10 Small Tortillas (corn tortillas)
• 1 Lime cut into wedges
• 1/4 Cup fresh Cilantro Leaves

Instructions

1. Mix all the ingredients for the Slaw in a large bowl.   Refrigerate for at least 1 hour (cabbage will be better somewhat wilted).
2. Mix the ingredients for the Pink Sauce in a small bowl, adjust by adding more Sriracha or Sour Cream.
3. Mix marinade ingredients together in a bowl and then add the marinade and shrimp to a large zip lock bag and marinade in the refrigerator for 1/2 hour (not longer than 1 hour).
4. Add oil to skillet and cook the shrimp in a large skillet (or could be BBQ’d) until pink and cooked.
5. Transfer to a warmed bowl.
6. Serve with tacos shells and allow other to dress theirs up to their liking (Slaw, Shrimp and Pink Sauce).