Spicy Shrimp Tacos

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Place the shrimp in a bowl along with 1 tbsp olive oil and all of the spices and toss with your hands to ensure they are well coated. Set aside to marinate for a few minutes.

Step 2

To make the coleslaw in a bowl combine the shredded cabbage and 1/4 cup chopped scallions. In a food processor combine the mayonnaise, cilantro, garlic, lime juice, salt and 1/3 cup chopped scallions and blend until smooth. Pour approximately half of the sauce over the coleslaw and toss until its well coated. Set aside.

Step 3

Prep the tortillas by cutting both ends off of the celery root and then removing the outer peel. Using a sharp knife cut the celery root into slices that are as thin as possible. If the tortillas are still quite thick I recommend running a knife over the top of each slice to shave down the slices.

Step 4

Heat a sandwich press or alternatively put a grill pan on medium heat and grill the tortillas for approximately 5 minutes until grill marks form and they are tender and pliable.

Step 5

In a bowl combine all of the ingredients for the salsa and stir until well mixed.

Step 6

Heat 1 tbsp olive oil in a skillet on high heat and then add in the shrimp. Cook them for 2-3 minutes per side until pink.

Step 7

To assemble fill each tortilla with the coleslaw, avocado salsa and shrimp and then drizzle with the extra cilantro lime sauce. Serve with wedges of lime and sliced jalapeños.