Careme

Ingredients

• Extra Large EZ Peel Shrimp 21/25 (sale) 12 oz, peeled & deveined $7.99/lb
• Organic Jalapeño Peppers 1 small, thinly sliced (optional) $2.49/lb
• Organic Green Cabbage (in season) ~1/2 small head, thinly sliced (about 4 cups) $2.49/lb
• Organic Cucumber 1, thinly sliced or julienned $1.49
• Fresh Organic Large Ripe Avocado 1, sliced (optional but great) $3.50
• Organic Jumbo Yellow Onions (in season) 1 small, sliced $2.19/lb
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $2.79
• Fresh limes 2 (or 1 lime + splash vinegar)
• Olive oil 2 tbsp
• Chili powder 1 tsp
• Ground cumin 1 tsp
• Smoked paprika 1/2 tsp
• Salt + black pepper to taste
• Corn or flour tortillas 6–8 small tortillas

Instructions

1. Prep the slaw: thinly slice cabbage and cucumber; toss in a bowl with juice of 1 lime, a good pinch of salt, and the sliced jalapeño (if using). Let it sit while you cook so it softens slightly and gets tangy-crisp.
2. Prep the shrimp: pat shrimp very dry. Toss with olive oil, garlic, chili powder, cumin, smoked paprika, salt, and pepper.
3. Grill (or grill-pan on stove): preheat grill to medium-high. Thread shrimp onto skewers or use a grill basket. Grill 2–3 minutes per side until just opaque and lightly charred.
4. Grill the onions: toss sliced onions with a drizzle of oil and a pinch of salt. Grill in a basket or on foil 5–8 minutes, stirring, until browned and tender-crisp.
5. Warm tortillas: briefly toast on the grill or in a dry skillet until pliable and lightly spotted.
6. Finish & serve: taste slaw and brighten with more lime and pepper. Build tacos with slaw, grilled onions, shrimp, and avocado. Extra lime wedges on the side.