Nutrition per serving may change if servings are adjusted.
½ of an avocado, seeded, peeled and chopped
2 tablespoons fresh cilantro leaves
2 teaspoons finely chopped jalapeño chile pepper (see Tips)
¼ teaspoon finely shredded lime peel
2 teaspoons lime juice
½ teaspoon chili powder
8 ounces fresh or frozen medium shrimp in shells
1 teaspoon olive oil
1 clove garlic, minced
½ teaspoon fresh ginger, minced
⅛ teaspoon ground black pepper
4 (6 inch) white corn tortillas (see Tips), warmed according to package directions
¾ cup packaged shredded cabbage with carrots (coleslaw mix)
⅓ cup chopped red sweet pepper
2 lime wedges
In a small bowl combine avocado, cilantro, chile pepper, lime peel, lime juice and chili powder. Mash lightly with a fork; cover and set aside.
Thaw shrimp, if frozen. Peel, devein and halve shrimp lengthwise. Rinse shrimp; pat dry with paper towels. In a small skillet heat olive oil over medium heat. Add garlic and ginger; cook and stir 30 seconds. Add shrimp; sprinkle with black pepper. Cook 3 to 4 minutes or until shrimp are opaque.
Place two tortillas on each of two serving plates. Divide coleslaw mix and sweet pepper among tortillas, leaving one side of each tortilla uncovered. Add warm shrimp; top with avocado mixture. Fold each tortilla over to form a taco. Serve with lime wedges.
Tips: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Make sure to look for corn tortillas that are listed as gluten free.