David Burtka's Zesty Shrimp & Slaw Tacos

🥘 Ingredients

• Mexican Spice Blend (divided)
  2 tbsp
• bell pepper
  1 unit
• black beans
  1 unit
• black pepper
• blue corn tortilla chips
  6 oz
• cilantro
  ½ ounce
• corn
  1 unit
• flour tortillas
  12 unit
• guacamole
  1/2 c
• jalapeño
  1 unit
• lime
  4 unit
• olive oil
  2 tbsp
• paper towels
• red onion
  2 unit
• rice wine vinegar
  3.333 tbsp
• salt
• shredded red cabbage
  8 oz
• shrimp
  20 oz
• sour cream (divided)
  1/2 c
• sugar
  ½ teaspoon
• tomato
  4 unit

🍳 Cookware

• medium bowl
• large bowl
• small bowl
• large pan

1. 

   1

   Wash and dry produce. Halve, peel, and thinly slice half the red onion ; finely dice remaining half. Zest one lime and quarter both (zest two and quarter four for 4 servings). Roughly chop cilantro . Dice tomato into 1/4-inch pieces. Halve, core, and chop half the bell pepper into 1/4-inch pieces (whole pepper for 4). Drain corn . Drain and rinse black beans . Mince jalapeño , removing ribs and seeds for less heat.

   red onion: 2 unit, lime: 4 unit, cilantro: ½ ounce, tomato: 4 unit, bell pepper: 1 unit, corn: 1 unit, black beans: 1 unit, jalapeño: 1 unit
2. 

   2

   In a medium bowl , combine sliced onion, juice from one lime (two limes for 4 servings), and sugar (1 tsp for 4). Microwave until onion is bright pink, ⏱️ 30 seconds . Let cool slightly. Stir in shredded red cabbage , half the sour cream , and half the cilantro; season with salt and black pepper .

   sugar: ½ teaspoon, shredded red cabbage: 8 oz, sour cream: 1/2 c (divided), salt, black pepper
3. 

   3

   In a large bowl , combine tomatoes, diced onion, bell pepper, rice wine vinegar , half the corn, half the beans, remaining cilantro, olive oil , 1 tsp Mexican Spice Blend (you'll use the rest later), juice from one lime, and as much jalapeño as you like. (For 4 servings, use all the corn, all the beans, 3 TBSP olive oil, 2 tsp Mexican Spice Blend, and juice from two limes.) Taste and season with salt and pepper.

   rice wine vinegar: 3.333 tbsp, olive oil: 2 tbsp, Mexican Spice Blend: 2 tbsp (divided)
4. 

   4

   In a small bowl , combine guacamole , remaining sour cream, and half the lime zest (you'll use the rest in the next step). Season with salt and pepper.

   guacamole: 1/2 c
5. 

   5

   Rinse shrimp under cold water, then pat dry with paper towels . Season all over with remaining Mexican Spice Blend, salt, and pepper. Heat a large drizzle of oil in a large pan over high heat. Once pan is hot, add shrimp and cook, stirring occasionally, until opaque and cooked through, ⏱️ 4 minutes . Remove pan from heat; add remaining lime zest and toss until shrimp are evenly coated.

   shrimp: 20 oz, paper towels
6. 

   6

   Wrap flour tortillas in damp paper towels and microwave until warm and pliable, ⏱️ 30 seconds . Divide tortillas between plates; fill with slaw and shrimp. Top tacos with creamy guacamole. Serve with blue corn tortilla chips and salsa on the side.

   flour tortillas: 12 unit, paper towels, blue corn tortilla chips: 6 oz