Tangy Shrimp and Slaw Tacos

• 3/4 lb thawed jumbo shrimp (16/20 size)
• 1 tsp butter
• 2 tbsp canola oil
• 1/4 tsp chili powder
• 1/4 tsp ground cumin
• 1/4 tsp adobo seasoning
• 8 oz shredded cabbage (slaw mix)
• 1/4 cup traditional oil/vingar based slaw dressing (includes sugar, soybean oil, white and cider vinegar, salt, turmeric, garlic) - or mix your own with these ingredients to taste
• 1 tsp lime juice
• 8 oz canned chick peas
• 2 tbsp medium salsa
• 1 avacado slices
• 1 shredded cheddar jack cheese
• 1 flour tortillas (taco/fajita sized)

1. Mix cabbage slaw mix with slaw dressing, lime juice, and add salt and pepper to taste.
2. Leave in fridge while preparing the rest.
3. Mash chick peas in a bowl then mix in salsa.
4. Set aside.
5. Melt butter and canola oil in skillet on med-high heat.
6. Add shrimp and top with chili powder, cumin, adobo seasoning, and salt and pepper to taste.
7. Cook shrimp, stirring occasionally, for 5-6 mins or until done.
8. Cut each shrimp in half once cooked thoroughly, if desired.
9. Top each tortilla with chick pea salsa, shredded cheese, avacado slice, shrimp, and slaw mix.
10. Enjoy :)

jumbo shrimp, butter, canola oil, chili powder, ground cumin, cabbage, traditional oil, lime juice, chick peas, salsa, avacado, jack cheese, flour tortillas

Taken from cookpad.com/us/recipes/346660-tangy-shrimp-and-slaw-tacos (may not work)