Shrimp Taco Salad Bowls

• Four 10-inch flour tortillas
• 1/3 cup mayonnaise
• 2 1/2 tablespoons fresh lime juice
• 1/2 teaspoon ground cumin
• 8 cups shredded green and red cabbage (1 pound)
• 1 cup chopped cilantro, plus more for serving
• 3 pickled jalapenos, seeded and thinly sliced (1/4 cup)
• Kosher salt
• Pepper
• 3/4 pound large shrimp, shelled and deveined
• 3/4 teaspoon chili powder
• 2 tablespoons extra-virgin olive oil
• Sliced radishes and diced avocado, for serving

1. Preheat the oven to 400.
2. Invert a jumbo muffin tin on a work surface.
3. In 2 batches, gently stuff the tortillas between the upturned muffin cups to form bowls.
4. Bake for 15 minutes, until crisp; cool.
5. Meanwhile, in a large bowl, whisk the mayonnaise, lime juice and cumin.
6. Add the cabbage, 1 cup of cilantro and the jalapenos and toss.
7. Season with salt and pepper.
8. In a large bowl, toss the shrimp and chili powder; season with salt and pepper.
9. In a large skillet, heat the oil until shimmering.
10. Add the shrimp and cook over moderately high heat, turning once, until just white throughout, about 3 minutes.
11. Transfer to a plate.
12. Fill the taco shells with the slaw and shrimp.
13. Sprinkle with chopped cilantro, radishes and diced avocado.
14. Serve.

flour tortillas, mayonnaise, lime juice, ground cumin, red cabbage, cilantro, kosher salt, pepper, shrimp, chili powder, extravirgin olive oil, avocado

Taken from www.foodandwine.com/recipes/shrimp-taco-salad-bowls (may not work)