Shrimp and Red Cabbage Tacos

Ingredients:

Cabbage salad

• 1 jalapeño, thinly sliced
• Half a head of white cabbage, finely shredded
• Half a head of red cabbage, finely shredded
• 0.5 cups whole milk
• 0.5 cup mayonnaise
• 1 tbsp. sugar
• 1 teaspoon white vinegar
• 1/4 tsp cayenne pepper
• 1/4 teaspoon coarse salt
• Half a bunch of fresh cilantro, coarsely chopped

Shrimps

• 0.7 kg shrimp, peeled, deveined and tailed
• 2 tablespoons of vegetable oil
• 1 can (170 g) Mexican tomato sauce or enchilada sauce
• 0.5 tsp ground cumin
• 1 tbsp. butter

Taco

• 16 corn tortillas, reheat according to package directions
• Pico de Gallo
• Avocado slices
• Sour cream
• Grated pepper jack cheese
• Lime wedges

Preparation:

1. Cabbage salad:
   
   Combine the chopped jalapeño and shredded cabbage in a large bowl. In a separate bowl, combine the milk, mayonnaise, sugar, vinegar, cayenne pepper, and salt. Pour the dressing over the cabbage and jalapeño and toss to combine. Cover and refrigerate for a couple of hours, if you have time. Add cilantro before serving.
2. Shrimps:
   
   Heat vegetable oil in a heavy-bottomed skillet over high heat. Add shrimp and cook, stirring, until pink, 2-3 minutes. Reduce heat to low and pour in tomato sauce, stirring to distribute evenly. Add the cumin and cook for another 1-2 minutes. Add the butter and remove from heat.
3. Serve warm tortillas, shrimp, coleslaw, pico de gallo, avocado slices, sour cream, and shredded cheese in separate bowls, and let everyone assemble their own tacos. Be sure to squirt some lime juice on top!