2 jalapeno peppers, cut in half and seeded finely chopped
1 cup sour cream
4 tablespoons cilantro
2 small clove garlic, smashed
2 green onion, sliced
2 tablespoons lime juice
1 cup corn
4 cups cabbage, shredded
2 green onions, sliced
salt and pepper to taste
2 pounds shelled raw, deveined shrimp
1/2 package of your favorite taco seasoning
A few tablespoons of olive oil
small corn or flour tortillas
2 large avocados, sliced
cilantro to garnish
Start by making your jalapeño corn slaw. Mix together the shredded cabbage, corn,sour cream, garlic, lime juice, green onions, chopped jalapeño, and cilantro. Salt and pepper to taste.
Marinate shelled shrimp in half a package of your favorite taco seasoning for at least ten minutes.
Sauté shrimp and a hot skillet, coat the pan in olive oil. Do this in small batches in order to get a good caramelization on the shrimp.
Assemble the tacos with the slaw on the bottom, top with avocados, shrimp, and garnish with cilantro. Top with some freshly squeezed lime juice .