Shrimp tacos with citrus cabbage slaw (20 minute meal)

By Jgerwin

Ingredients

• 1/4 C fresh orange juice
• 2 TBLS fresh lime juice
• 2 TBLS sour cream
• Kosher salt and black pepper
• 1/4 small cabbage (8oz) shredded - can use bagged slaw mix
• 1 C corn kernels, from 1-2 ears or frozen and thawed
• 1 jalapeno, seeded and chopped (I used 1/2)
• 1 TBLS olive oil
• 1 LB peeled and deveined medium shrimp
• 8 small corn tortillas, warmed

Details

Servings 4

Preparation

Step 1

1. In a large bowl, whisk the orange and lime juices, sour cream, 1/2 tsp salt and 1/4 tsp pepper. Add cabbage, corn and jalapeno and toss to combine. Let sit, tossing occasionally, for 10 minutes.

2. Meanwhile, heat the oil in a large skillet (or grill the shrimp over open flames on medium high heat for 2-3 minutes) over medium-high heat. Season the shrimp with 1/2 tsp salt and 1/4 tsp pepper. Cook until opaque throughout, 2 to 3 minutes

3. Serve the shrimp with the tortillas and slaw.