David Burtka’s Zesty Shrimp & Slaw Tacos

🥘 Ingredients

• bell pepper
  1 unit
• black beans
  1 c
• black pepper
  1 tsp
• blue corn tortilla chips
  1 c
• cilantro
  1 bunch
• corn
  ½ cup
• flour tortillas
  4 units
• guacamole
  1 c
• jalapeño
  1 unit
• lime
  2 units
• mexican spice blend
  2 tsp
• olive oil
  3 tbsp
• red onion
  1 unit
• rice wine vinegar
  1 tbsp
• salt
  1 tsp
• shredded red cabbage
  2 c
• shrimp
  8 oz
• sour cream
  4 tbsp
• sugar
  ½ tsp
• tomato
  2 units

🍳 Cookware

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

1. 

   1

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

   red onion: 1 unit, lime: 2 units, cilantro: 1 bunch, tomato: 2 units, bell pepper: 1 unit, corn: ½ cup, black beans: 1 c, jalapeño: 1 unit
2. 

   2

   In a medium bowl , combine sliced onion, juice from one lime, and 1⁄2 tsp sugar . 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 tsp, shredded red cabbage: 2 c, sour cream: 4 tbsp, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   In a large bowl , combine tomatoes, diced onion, bell pepper, rice wine vinegar , half the corn, half the beans, remaining cilantro, 2 TBSP olive oil , 1 tsp mexican spice blend , juice from one lime, and as much jalapeño as you like. Taste and season with salt and pepper.

   rice wine vinegar: 1 tbsp, olive oil: 3 tbsp, mexican spice blend: 2 tsp
4. 

   4

   In a small bowl , combine guacamole , remaining sour cream, and half the lime zest. Season with salt and pepper.

   guacamole: 1 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 olive 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: 8 oz
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: 4 units, blue corn tortilla chips: 1 c