Shrimp Taco Salad Bowls

By cserumga

Ingredients

• Four 10-inch flour tortillas
• 1/3 cup mayonnaise
• 2 1/2 tablespoons fresh lime juice
• 1/2 teaspoon ground cumin
• 8 cups shredded green and red cabbage (1 pound)
• 1 cup chopped cilantro, plus more for serving
• 3 pickled jalapeños, seeded and thinly sliced (1/4 cup)
• Kosher salt
• Pepper
• 3/4 pound large shrimp, shelled and deveined
• 3/4 teaspoon chili powder
• 2 tablespoons extra-virgin olive oil
• Sliced radishes and diced avocado, for serving

Details

Servings 4
Cooking time 45mins
Adapted from foodandwine.com

Preparation

Step 1

Preheat the oven to 400°. Invert a jumbo muffin tin on a work surface. In 2 batches, gently stuff the tortillas between the upturned muffin cups to form bowls. Bake for 15 minutes, until crisp; cool.

Meanwhile, in a large bowl, whisk the mayonnaise, lime juice and cumin. Add the cabbage, 1 cup of cilantro and the jalapeños and toss. Season with salt and pepper.

In a large bowl, toss the shrimp and chili powder; season with salt and pepper. In a large skillet, heat the oil until shimmering. Add the shrimp and cook over moderately high heat, turning once, until just white throughout, about 3 minutes. Transfer to a plate.

Fill the taco shells with the slaw and shrimp. Sprinkle with chopped cilantro, radishes and diced avocado. Serve.