In Seattle it is not uncommon to see taco trucks parked along the side of the road or in gas station parking lots. I’m a sucker for these trucks. I just love those $1 tacos. Using the taco trucks as inspiration, I made shrimp tacos tonight filled with sauteed red cabbage and mango pico de gallo wrapped in a warm corn tortilla. They were delish. I love the fact that they are so dang easy to put together. Shrimp, salsa, red cabbage, tortilla, and a wedge of lime. So bust out some pico del gallo and get your shrimp taco grove on.
1/2 lb. of large shrimp shelled and deveined
2 cups of shredded red cabbage
6″ corn tortillas
mango pico de gallo
1 tb. butter
1 tsp. of cumin
1 tsp garlic powder
1/2 tsp salt
salt and pepper to taste
Clean and devein shrimp. Marinate shrimp in cumin, salt, and garlic powder for 30 minutes.
Saute shrimp in a medium hot pan with butter and cook until shrimp turns orange. Remove the shrimp from pan and cut shrimp in thirds.
Add shredded cabbage to heated pan and saute for 3 minutes and remove from heat.
In another pan, heat each tortilla on both sides for 30 seconds. Remove from heat and place it on a plate. Add about 1/4 cup of cabbage to each tortilla, mango salsa, and shrimp. Serve with a wedge of lime. Enjoy.