Last week I found some wild caught shrimp at our local grocery store and couldn’t resist creating a shrimp taco bowl out of these beauties (’tis the season of having more fish options here in the north). If you enjoy fish tacos, this recipe is for you. The layer of coleslaw calms the spicy kick of the shrimp and is followed by a creamy, rich guacamole that melts in your mouth.
A couple things to note about this recipe. First, look for wild caught fish. If not available, purchase shrimp that only has sea salt added to the ingredient listing (remember to read your labels).
You will notice we have included several page numbers for recipes that are found in our book, Eating Pure in a Processed Foods World™. These recipes are free of additives and preservatives, and include pure ingredients. These recipes can be prepared in advance and pulled out of the refrigerator when ready to use (you should even have some leftovers). If you find you do not have the time, remember to purchase the purest ingredients as possible. Don’t forgo this tasty dish due to shortage of time. Enjoy!
Shrimp Taco Bowl
3 cups shredded green cabbage
3 cups shredded purple cabbage
1/3 cup chopped cilantro
coleslaw dressing, (page 77)
1-1/2 cups prepared guacamole (page 127)
1 pound raw shrimp, peeled and deveined
1-1/2 tablespoons taco seasoning (page 125)
1-1/2 tablespoons sesame oil
2 cloves garlic, minced
In a large bowl, add shredded cabbage and cilantro. Prepare coleslaw dressing and toss to coat. Refrigerate. In a medium bowl prepare guacamole and refrigerate. Rinse and drain shrimp. Place shrimp in a medium bowl and rub with taco seasoning. In a large skillet, sauté garlic in sesame oil 3 minutes over medium-high heat. Add shrimp and continue cooking 8 minutes. Remove from heat.
To serve, place a scoop of coleslaw on each plate or bowl, followed with a layer of shrimp and a scoop of guacamole. Serve with a lime wedge.
Makes 6 servings