Garlic Shrimp Soft Tacos

 

Here we go, my first blog post, May 1st 2013.

These taco's are so good you'll think you just arrived in Cabo....

 

Ingredients:

1 pound uncooked shrimp, shelled and deveined.

4 cloves of garlic, diced fine or use a garlic crusher

1 tablespoon olive oil
1 ripe avocado
Red onion

Lite sour cream

Shredded cheese
Tortilla's

1/2 head green cabbage

1/2 cup Mayonnaise

2 tablespoon white rice wine vinegar

 

Preparation:

Make the coleslaw first because it's better when it sits around for a while. Shred the cabbage and put in a large bowl. Combine with the vinegar and mayonnaise and salt. Mix well and set aside.

 

In a small bowl combine the diced avocado and red onion and set a side. 

Dice the garlic and add to the shrimp and let marinate for 30 minutes. Preheat a 12" sauté pan and add the olive oil. Next add the shrimp and garlic to the sauté pan and cook for 2 minutes until the shrimp are pink and no longer translucent.

Heat a 10" sauté pan to medium hot. Add a few drops of olive oil and heat the tortilla for 30 seconds on each side. Place the heated tortilla in a taco holder if you have one. Start building your taco by adding some coleslaw to the bed of the tortilla. Next, add the shrimp and lay them up against one side of the tortilla. Place the diced avocado and red onion mixture next to the shrimp. Add a sprinkle of cheese. Top the taco with sour cream. Serve with a lime wedges.