1 tablespoon of vegetable oil
2 teaspoons of chili powder
1/2 teaspoon of cumin ground
1/4 teaspoon of salt
1 clove of garlic finely chopped
16 ounces of shrimp raw, peeled and deveined, patted dry
1/2 cup of mayonnaise
2 tablespoons of cilantro fresh, chopped
1 tablespoon of lime juice
2 teaspoons of sugar
3 cups of coleslaw mix
3/4 cups of corn frozen, whole kernel, cooked as directed and cooled
10 6 inch of flour tortillas
- In resealable bag, mix oil, chili powder, cumin, salt and garlic. Add shrimp; seal bag and toss to coat shrimp in oil mixture. Refrigerate up to 30 minutes.
- Meanwhile, stir together mayonnaise, cilantro, lime juice and sugar. Stir in coleslaw mix and corn.
- Heat 10-inch nonstick skillet over medium heat. Add shrimp, stirring 2 to 3 minutes, until shrimp are no longer pink. Divide shrimp and coleslaw mixture among tortillas. Top each with avocado slices and salsa.