Taco night, with crunch. Zesty shrimp meets a crisp topping of sweet KIKU® apples, avocado and cabbage for fresh contrast in every bite.
Ingredients
1 lb raw shrimp, peeled and deveined
1 tsp chili powder
½ tsp ground cumin
¼ tsp salt
1 Tbsp olive oil
8 small flour or corn tortillas, warmed
1 cup red cabbage, shredded
1 KIKU® apple, cored and diced
1 avocado, pitted, peeled and diced
¼ cup red onion, thinly sliced
¼ cup Monterey Jack cheese, shredded
2 Tbsp cilantro, chopped
1 lime, cut into wedges
Directions
In a medium bowl, toss shrimp with chili powder, cumin and salt.
In a large skillet, heat oil on medium-high. Add shrimp and cook, turning once, until opaque, 2 to 3 minutes per side.
Fill tortillas with cabbage and shrimp. Top with apple, avocado, onion, cheese and cilantro.
Serve with lime wedges.
Makes 4 servings