Shrimp Tacos

Ingredient List

1 lb.	Shrimp peeled, deveined, tail off.
12	Mini Corn Tortillas
1 1/2 C	Shaved Cabbage
2 Tbsp	The Habanero
1/2 bu	Chopped Cilantro
3 Tbsp	Mayonnaise
3 Tbsp	Greek Yogurt or Sour Cream
1/2	Lime, juiced
1 Tbsp	Avocado Oil
	Kosher Salt and Pepper

Steps to Follow

Mix shaved cabbage and cilantro in a medium bowl, reserve for topping.

In a small bowl, mis together the mayo, lime juice and Greek yogurt. Mix well to incorporate the ingredients and reserve to use as a base for the taco.

Warm the tortillas in a dry pan and reserve in a kitchen towel to keep warm.

Dry well your shrimp with paper or kitchen towel and season on both sides with salt and fresh ground pepper.

Place a Sautee pan over medium-high heat, add Avocado Oil to the pan and let it heat up. Once the oil is hot you may add the seasoned shrimp.

Sautee shrimp on med-high for 5-8 min (depending on the size of shrimp) and add THE Habanero sauce and lower the heat. Toss for a minute and turn off the heat. Top with shaved cabbage/cilantro and serve.

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