Tacos de gambas con ensalada de col

Ingredientes

• 1/4 cup olive oil
• 1 tablespoon raw apple cider vinegar
• Juice & zest from 1/2 fresh lime
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/2 cup fresh cilantro, minced
• 1 whole scallion, minced
• 4 medium radishes, ends removed & sliced
• 1 small carrot, peeled & peeled as ribbons
• 4 cups chopped Napa cabbage
• 8 Jica Foods tortillas
• 16 medium wild-caught tail-on shrimps

Preparación

1. 1

   --- Instructions ---

2. 2

   Whisk together your olive oil, raw apple cider vinegar, lime juice and zest, sea salt, black pepper, minced cilantro and minced scallion in a large bowl.

3. 3

   Gently toss in the radish, carrot and Nap cabbage until it is coated in the vinaigrette.

4. 4

   Heat a grill pan to medium heat. When hot, place shrimps on the pan and allow to sear for 1 minute per side. Your shrimp is done when it is pink in color and has begun to char.

5. 5

   Remove shrimps from the pan and place on a cutting board. When cool enough to touch, remove their tails and chop. Toss in your cabbage salad.

6. 6

   Fill each Jica Foods tortilla with your shrimp and cabbage salad.

7. 7

   Serve between 4 (two tacos each), storing any leftovers in the fridge for up to 3 days.