1/2 lb jumbo shrimp
4 flour tortillas
1 cup chopped purple cabbage
1 tsp rice wine vinegar
1 tbsp Marie’s Roasted Garlic Aioli
1 avocado, cubed
1 mango, cubed
1/2 tsp chili powder or tajin
2 tbsp fresh cilantro, chopped
Jalapeño slices (optional)
Salt & pepper
Marie’s Roasted Garlic Aioli for drizzling
Juice half the lime. Cut the other half into wedges and set aside. In a medium bowl, combine the lime juice, cubed avocado, cubed mango, chopped cilantro, salt and pepper. In a small bowl, combine the chopped purple cabbage, rice wine vinegar and tajin or chili powder. Set both aside.
In a medium bowl, combine the raw shrimp with 1 tbsp of Marie’s Roasted Garlic Aioli. Toss them until they are coated and add them to a medium nonstick skillet. Cook for 2-3 minutes on each side. Remove from the heat.
Heat the tortillas, one at a time, over the open flame on an oven burner for 10-15 seconds on each side. Watch them carefully as they can burn quickly! If you don’t have a gas stove, heat them in the microwave or toaster oven until warm.
Layer each tortilla with the cooked shrimp, cabbage slaw and salsa. Drizzle with Marie’s Roasted Garlic Aioli and garnish with sliced jalapeños, lime wedges and chopped cilantro. Enjoy!