Dairy-Free Shrimp Tacos with Spicy Slaw

Ingredients

• about 450 g Shrimp
• 0.5 head Cabbage
• 1 medium Carrot
• 0.25 medium Red onion
• 0.25 cup Dairy-free mayonnaise
• 2 tablespoons Lime juice
• 0.5 teaspoon Chipotle powder
• 12 count Corn tortillas
• 1 medium Avocado
• 0.25 cup Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare the spicy slaw: Finely shred the 0.5 head of cabbage and the 1 medium carrot. Thinly slice the 0.25 medium red onion. In a medium bowl, whisk together the 0.25 cup dairy-free mayonnaise, 2 tablespoons lime juice, and 0.5 teaspoon chipotle powder until smooth to create the slaw dressing.
2. 2Combine the slaw ingredients: Add the shredded cabbage, shredded carrot, and sliced red onion to the bowl with the slaw dressing. Toss everything together until the vegetables are evenly coated.
3. 3Cook the shrimp: Heat a grill to medium-high heat (around 204.4°C or 200°C) or a large skillet over medium-high heat. Add the about 450 g shrimp in a single layer. Cook for 2-3 minutes per side, or until the shrimp are pink and opaque and reach an internal temperature of 63°C.
4. 4Warm the tortillas: Heat the 12 count corn tortillas on a dry skillet or griddle over medium heat for about 30 seconds per side, until they are warm and pliable.
5. 5Prepare the avocado: Slice the 1 medium avocado.
6. 6Assemble the tacos: Place a warm tortilla on a plate. Layer with the cooked shrimp, a generous portion of the spicy slaw, avocado slices, and a sprinkle of the 0.25 cup cilantro.

Substitutions

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