1 lb large raw shrimp, shells removed and deveined
2 tbsp olive oil
1/2 tsp chipotle powder
1/2 tsp cumin powder
salt and pepper, to taste
8 oz bacon
1/4 medium green cabbage
2 cups not packed cilantro leaves
2 tbsp olive oil
3 tbsp lime juice
1/2 tsp salt
1/2 tsp pepper


1.Cut the bacon into 1/2 inch pieces and cook in a sauté pan on medium heat, until cooked through. Use a slotted spoon to remove the bacon to a paper towel, to drain and cool. Alternatively, you can cook the bacon in the oven.
2.Thinly slice the cabbage and add to a mixing bowl. Roughly chop the cilantro leaves and add to the mixing bowl along with the bacon, olive oil, lime juice, salt and pepper. Stir to combine and set aside.
3.In a separate mixing bowl, add the shrimp, olive oil and spices. Toss to combine.
4.Heat a sauté pan on medium heat and cook the shrimp for 1-2 minutes on each side, or until cooked through. Alternatively, you can grill the shrimp.
5.Assemble the tacos by adding several pieces of shrimp and topping with a spoonful of slaw and a few slices of avocado.

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