Shrimp Tacos

• Shrimp
• 2 Tablespoons Canola Oil
• 1-1/2 pound Shrimp, Peeled And Deveined, Tails Removed
• 1 can (6 Ounces Approx) Mexican Tomato Sauce Or Enchilada Sauce
• 1/2 teaspoons Cumin
• Slaw:
• 1/2 heads Cabbage, Sliced Thin
• 1/2 heads Purple Cabbage, Sliced Thin
• 1 whole Jalapeno, Chopped
• 1/2 cups Whole Milk
• 1/2 cups Mayonnnaise
• 1 teaspoon White Vinegar
• 1 Tablespoon Sugar
• 1/4 teaspoons Salt
• 1/4 teaspoons Cayenne Pepper
• 1/2 bunches Cilantro, Roughly Chopped
• EXTRAS:
• 16 whole Corn Tortillas, Warmed
• Pico De Gallo
• Avocado Slices
• Lime Wedges

1. SLAW
2. Combine shredded cabbage and sliced jalapenos in a bowl. In a separate bowl mix milk, mayonnaise, vinegar, sugar, salt, and cayenne. Pour over cabbage. Toss to combine. Cover and refrigerate for a couple of hours if you have the time.
3. Before serving, toss in cilantro leaves.
4. SHRIMP
5. Heat canola oil in a heavy skillet over high heat. Throw in shrimp and toss around, cooking until opaque. Reduce heat to low and pour in the red sauce, stirring to combine. Stir in cumin and cook for another minute or two, then remove from heat.
6. TO SERVE
7. Serve the warm tortillas with the shrimp, slaw, pico de gallo, avocado slices, and lime wedges and let everyone build their own tacos. Be sure to squeeze lime juice over the top at the end!

shrimp, canola oil, shrimp, tomato sauce, cumin, cabbage, purple cabbage, milk, mayonnnaise, white vinegar, sugar, ubc, ubc, cilantro, corn tortillas, avocado slices, wedges

Taken from tastykitchen.com/recipes/sidedishes/shrimp-tacos-3/ (may not work)