Just like grabbing tacos at a stand at the beach—fresh flavors abound from spicy shrimp, creamy coleslaw to smooth avocados.
INGREDIENTS
- (16 oz.) peeled and deveined raw shrimp
- avocado slices
- chili powder
- chopped fresh cilantro
- clove garlic
- coleslaw mix
- flour tortillas
- fresh salsa
- frozen whole kernel corn
- ground cumin
- Lime juice
- Mayonnaise
- Salt
- sugar
- Vegetable Oil
DIRECTIONS
- In resealable bag, mix oil, chili powder, cumin, salt and garlic. Add shrimp
- Meanwhile, stir together mayonnaise, cilantro, lime juice and sugar. Stir in coleslaw mix and corn.
- Heat 10-inch nonstick skillet over medium heat. Add shrimp, stirring 2 to 3 minutes, until shrimp are no longer pink. Divide shrimp and coleslaw mixture among tortillas. Top each with avocado slices and salsa.