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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Shrimp Tacos   
    Categories: Seafood, Herbs, Vegetables, Breads   
         Yield: 4 servings   
       
         1 lb Peeled, deveined shrimp;   
              - tails off   
       1/2 ts Ground cumin   
       1/4 ts Cayenne pepper   
       1/2 ts Onion powder   
       1/2 ts Garlic powder   
       1/4 ts Black pepper   
         3 tb Neutral oil   
              Salt   
     1 1/2 c  Thin sliced red cabbage   
         2    Limes   
        12    Corn tortillas   
              Guacamole   
              Sour cream or crema   
              Pico de gallo   
              Cilantro leaves   
       
     In a medium bowl, toss the shrimp with the cumin,   
     cayenne, onion powder, garlic, black pepper and 1   
     tablespoon oil. Season the shrimp lightly with salt. If   
     you have time, you can refrigerate the shrimp to   
     marinate for at least 30 minutes and up to 12 hours.   
        
     Squeeze 1 tablespoon juice from 1 lime. Slice the   
     remaining lime into wedges for serving. In a small bowl,   
     quick pickle the cabbage by combining the shredded   
     cabbage with the lime juice and a pinch of salt. Toss   
     together and set aside.   
        
     Heat a large (12") skillet over medium. Warm a tortilla   
     in the dry skillet, flipping once, until soft and   
     pliable, about 30 seconds. Place in a dish towel to keep   
     warm. Repeat until all the tortillas are warmed,   
     stacking and wrapping them in the dish towel until ready   
     to use.   
        
     Heat a tablespoon of oil in the skillet over   
     medium-high. Add half of the shrimp and cook without   
     stirring until the contact side is browned around the   
     edges, about 3 minutes. Flip to cook the other side for   
     1 to 2 minutes, until the shrimp is fully cooked. Move   
     to a plate and cook the remaining shrimp, heating up the   
     remaining tablespoon of oil before adding the shrimp to   
     get a nice sear.   
        
     To assemble, spread some guacamole down the middle of   
     each tortilla. Divide the shrimp among the warm   
     tortillas and top with crema, pico de gallo, quick   
     pickled cabbage and cilantro leaves. Serve immediately   
     with lime slices for squeezing.   
        
     By: Yewande Komolafe   
        
     Yield: 4 Servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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