Shrimp Tacos

 

Ingredients:

•  12 oz. bag of peeled, and de-veined shrimp (tail off). 
• 3 cloves of garlic; peeled, trimmed, and minced. 
• 2 Tbsp. EVOO. 
• 2 Tbsp. butter. 
• 1 tsp salt. 
• 1 tsp black pepper. 
• 2 tsp Old Bay seasoning. 
• 1 can whole kernel corn, drained. 
• 2 Tbsp. fresh cilantro, minced. 
• 2 Tbsp. fresh mint, minced. 
• juice of one lime. 
• 4 oz. jar pimientos, drained. 
• 1/2 Tbsp. pickled jalapenos, minced. 
• 1 Tbsp. mayo. 
• 1 small head of cabbage; cut into ribbons and baked at 350 degrees Fahrenheit for 20 minutes (cool). 
• 1/4 cup chopped Spring onion. 
• 1 Tbsp. balsamic vinegar. 
• 1/2 cup frozen mango, semi-thawed, chopped. 
• 30 count medium white corn tortilla's (25 oz.). 

Directions:

1. Combine the butter, EVOO, garlic, Old Bay and shrimp in a large, nonstick skillet, and cook on high until done. Transfer to bowl and allow to cool. 
2. In a large bowl, combine all of the rest of the ingredients (except for the tortillas). Add shrimp and toss well. 
3. Either fry tortillas in oil on both sides over medium-high heat for 1-2 minutes, or brush them with a 1:1 ratio of EVOO and butter on both sides and toast them in the oven (hung over the side of a casserole dish to form a taco) at 350 degrees Fahrenheit for 10 minutes. 

Meal-Planning Tip: If you prefer hot shrimp, store that separately in the fridge and reheat it in the microwave before stacking your taco. 

Note: You might also prefer shredded cheese.