Meet your new favorite shrimp taco recipe. This is just as easy to make as it is to eat! The red cabbage slaw can be made in advance, in fact, I prefer it a day old. The shrimp are tossed in a blend of chile powders and spices. Ancho chile is sweet and mild, while chipotle powder is smoky and hot. We use ancho chile powder a lot at home and highly suggest investing in it. The chipotle powder is also delicious and versatile, but you can substitute it for a smoked paprika in a pinch.
1 pound shrimp, peeled and deveined
2 teaspoons ancho chile powder
1/4 teaspoon chipotle chile powder or smoked paprika
1 teaspoon unsweetened cocoa powder
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1 1/2 tablespoons butter
1/4 head red cabbage
1/4 of a medium onion
1/2 bunch fresh cilantro
1 ripe avocado
Salt and fresh ground black pepper
8 medium (6-inch) corn tortillas or 12 small (4-inch) corn tortillas
Pat the shrimp dry and add to a bowl. Season with salt, ancho chile powder, chipotle chile powder, ground cumin, ground coriander and the cocoa powder. Gently toss to coat then set aside for 15 to 20 minutes.
Cut out and discard the core of the cabbage; thinly slice the leaves. Peel and thinly slice the onion. Remove leaves and tender stems from cilantro then roughly chop. Combine cabbage, onion and about half of the cilantro in a bowl. (Save the remaining cilantro for later). Add the juice of half a lime then season with salt and pepper, to taste. Set aside for 20 minutes. Slaw can be made up to one day in advance.
Heat oven to 350 degrees F. Wrap tortillas, in two stacks of 6, with aluminum foil. Place into oven for 15 to 20 minutes, or until heated through.
Meanwhile, cut the avocado in half and remove the pit. Using a spoon, scoop the avocado out of the peel and into a medium bowl. Using a fork, mash the avocado until smooth. Add the juice of half of a lime and half of the remaining cilantro; season with salt and pepper to taste.
Melt butter in a large skillet over medium heat. Add the shrimp and cook until opaque throughout, 1-1/2 to 2 minutes on each side. Stir in the remaining cilantro and squeeze in the juice of half a lime.
Fill each warmed tortilla with some of the mashed avocado, 3 to 4 shrimp and some of the red cabbage slaw (you may have extra). Serve with any remaining slaw and left over lime, cut into wedges, on the side.