For the slaw- Combine cabbage and jalapeño and set
aside. Mix other ingredients and combine with
cabbage mix. Refrigerate for a few hours and toss
with cilantro before serving.
For the shrimp- Heat oil in skillet and add shrimp
and cook until opaque, 2 to 3 minutes. Reduce heat
to low and add enchilada sauce, cumin, and butter,
and stir to combine. Cook another 1 to 2 minutes
then remove from heat.
Serve in warm corn tortillas with shrimp and slaw
and the following-
pico de gallo, avocado slices, sour cream, grated
pepper jack cheese, and lime wedges.
Originally Submitted
11/10/2020
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