I'm a firm believer that almost anything tastes good in taco form. There are so many different flavor and topping combinations to experiment with, and I'm always drawn to anything that can be used as a vehicle for lots of avocado. These shrimp tacos are the perfect twist on traditional Mexican flavors. They're smoky, just a little spicy and, in my opinion, the ideal spring meal.
The radish-apple slaw is a simple way to add great color, crunch and tartness. Add some avocado to the mix (because it always makes everything better), and you'll end up with a pretty perfect taco!
shrimp tacos with radish + green apple slaw
makes 6 tacos

For shrimp tacos
1 pound shrimp, peeled and deveined
1 tablespoon ground cumin
2 tablespoons chili powder
1 teaspoon crushed red pepper flakes
1 teaspoon garlic powder
cooking spray (I used canola oil)
6 small corn tortillas
1 avocado, cut into bite-size pieces

For green apple-radish slaw
1-2 granny smith apples, chopped into bite-size pieces
5 medium radishes, chopped into bite-size pieces
2 tablespoons freshly squeezed lime juice
sea salt and cracked black pepper to taste
Toss shrimp with cumin, chili powder, pepper flakes and garlic powder. Lightly spray nonstick pan with cooking spray and heat over a medium flame. Sear shrimp for about 2-3 minutes on each side until cooked through.

Soften tortillas by microwaving between two damp paper towels for 15-20 seconds. Toss chopped apples and radishes with lime juice. Season with salt and pepper. Top the tortillas with shrimp, slaw, avocado and a squeeze of lime juice. 

Bonus tip: this meal pairs well with a Corona!

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