Shrimp Tacos with Tomatillo Guacamole and Cilantro Lime Slaw

Ingredients

• 2 cups shredded purple cabbage
• 2 cups shredded green cabbage
• 2 cups thinly sliced orange pepper
• 2 cups julienned or shredded jicama, (or carrots, if you don't have jicama)
• 1/4 cup extra virgin olive oil
• 1/4 cup freshly squeezed lime juice
• 1 tbsp liquid honey
• 1/4 cup finely chopped cilantro
• sea salt and pepper
• 2 avocados, (peeled, pitted and diced)
• 2 tomatillos, (finely chopped)
• 1 - 2 tbsp lime juice
• 1 - 2 cloves garlic, (finely minced)
• 1/4 cup finely chopped cilantro
• sea salt, to taste
• 1 tbsp butter (melted)
• 1 - 2 cloves garlic, (finely minced)
• 32 large shrimp, (shelled and deveined)
• 16 small corn tortillas
• 1 large jalapeño pepper, thinly sliced, (for garnish)
• lime slices (for garnish)

Instructions

1. 1

   If using bamboo skewers, soak in water for at least an hour before grilling the shrimp.

2. 2

   Combine shredded coleslaw vegetables in a large bowl. Whisk Cilantro Lime Dressing ingredients together and toss with shredded vegetables.

3. 3

   Mash avocado with a fork and stir in remaining guacamole ingredients. Don't use a food processor, as the guacamole should be chunky.

4. 4

   Melt butter, add garlic and sauté until golden. Skewer the shrimp, brush with garlic butter and grill over medium heat, 2 minutes on each side until a nice colour forms. Remove from skewers.

5. 5

   Assemble the tacos. Heat the tacos either in the microwave wrapped in a towel or in the oven wrapped in foil. Stack two tortillas together, then add the slaw, the guacamole and top with shrimp. Garnish with jalapeño slices and serve with slices of lime and a napkin!