Shrimp Tacos with Corn Slaw

By: Ingrid Gangestad

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Ingredients

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
avocado slices
fresh salsa

Directions

  1. 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.
  2. Meanwhile, stir together mayonnaise, cilantro, lime juice and sugar. Stir in coleslaw mix and corn.
  3. 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.