Spicy Shrimp Tacos with Green Goddess Cabbage Slaw

Servings: 4+

For the Shrimp:

• 1 1/2 lbs. Shrimp, uncooked, thawed or fresh, peeled and tail-off
• 1 tbsp. Chili Powder
• 1 tbsp. Paprika
• 1 tsp. Ground Cumin
• 1 tsp. Garlic Powder
• 1 tsp. Brown Sugar
• 1 tsp. Salt
• 1 tsp. Black Pepper

For the Green Goddess Cabbage Slaw:

• 1 small Green Cabbage, shredded
• Juice of 2 Limes
• 1 cup Fresh Cilantro
• 1/2 cup Bubbies' Bread and Butter Pickles, finely chopped
• 1/2 cup Bubbies' Bread and Butter Pickles, juice
• 1 ripe Avocado
• 1/4 cup Water
• Salt & Black Pepper, to taste

For the Shrimp:

1. In a small bowl, mix the seasonings.
2. Add the seasonings to the shrimp, toss until well-coated.
3. Cover and set aside in the fridge for 10-15 minutes to marinate.

For the Green Goddess Cabbage Slaw:

1. In a food processor or blender, add the avocado, pickle juice, cilantro, lime juice, and water. Pulse until smooth and creamy. Season to taste with salt and black pepper. Set aside.
2. Finely slice the cabbage, then add to a large bowl. Add the chopped pickles.
3. Pour the avocado dressing over the cabbage bowl and toss well to combine.

To Serve:

1. Heat the olive oil in a large cast iron skillet over medium high heat.
2. Add the minced garlic to sauté for 1 minute.
3. Add the shrimp to cook for 2 minutes on each side, or until fully cooked.
4. Heat up the corn tortillas on a hot griddle.
5. In each corn tortilla, add a generous scoop of the green goddess cabbage slaw and the cooked shrimp. Optional toppings that pair well are cotija cheese, pickled onions, and microgreens.
6. Serve with a lime wedge. Enjoy warm!