MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Shrimp Tacos
Categories: Seafood, Herbs, Vegetables, Breads
Yield: 4 servings

1 lb Peeled, deveined shrimp;
- tails off
1/2 ts Ground cumin
1/4 ts Cayenne pepper
1/2 ts Onion powder
1/2 ts Garlic powder
1/4 ts Black pepper
3 tb Neutral oil
Salt
1 1/2 c Thin sliced red cabbage
2 Limes
12 Corn tortillas
Guacamole
Sour cream or crema
Pico de gallo
Cilantro leaves

In a medium bowl, toss the shrimp with the cumin,
cayenne, onion powder, garlic, black pepper and 1
tablespoon oil. Season the shrimp lightly with salt. If
you have time, you can refrigerate the shrimp to
marinate for at least 30 minutes and up to 12 hours.

Squeeze 1 tablespoon juice from 1 lime. Slice the
remaining lime into wedges for serving. In a small bowl,
quick pickle the cabbage by combining the shredded
cabbage with the lime juice and a pinch of salt. Toss
together and set aside.

Heat a large (12") skillet over medium. Warm a tortilla
in the dry skillet, flipping once, until soft and
pliable, about 30 seconds. Place in a dish towel to keep
warm. Repeat until all the tortillas are warmed,
stacking and wrapping them in the dish towel until ready
to use.

Heat a tablespoon of oil in the skillet over
medium-high. Add half of the shrimp and cook without
stirring until the contact side is browned around the
edges, about 3 minutes. Flip to cook the other side for
1 to 2 minutes, until the shrimp is fully cooked. Move
to a plate and cook the remaining shrimp, heating up the
remaining tablespoon of oil before adding the shrimp to
get a nice sear.

To assemble, spread some guacamole down the middle of
each tortilla. Divide the shrimp among the warm
tortillas and top with crema, pico de gallo, quick
pickled cabbage and cilantro leaves. Serve immediately
with lime slices for squeezing.

By: Yewande Komolafe

Yield: 4 Servings

RECIPE FROM: https://cooking.nytimes.com

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