Shrimp Tacos with Slaw

Well, here's my Taco of the Week recipe!  I must have fish or shrimp tacos almost weekly and never the same way twice.  Makes me no difference.....grilled, sauteed, baked and different toppings just about everytime.

This is a quick and easy one and has those three things I love:  taste, texture, color.  Aren't they festive looking?  You could, of course, use green cabbage but they wouldn't be nearly as pretty.  And don't be afraid of poblanos.....they're almost to the end of the Scoville Heat Scale (only bell peppers and banana peppers are milder).  They, too, add a vibrant green to this colorful creation.

SHRIMP TACOS with SLAW (serves 4)

Marinade:
1/4 cup lime juice
1-2 oz clear tequila
1 Tbsp EVOO
1 jalapeno, finely minced
1/4 tsp salt

Slaw:
2 cups shredded red cabbage
2 green onions, chopped
1 poblano pepper, thinly sliced, optional
2 Tbsp fresh orange juice
1/4 cup chopped cilantro
1 Tbsp EVOO
1/4 tsp salt
1 pound medium shrimp, peeled, deveined
8 corn tortillas, warmed
chili powder or hot sauce

For the marinade, mix together the lime juice, tequila, olive oil, jalapeno, and salt; reserve one-third separately.  Pour the remainder into a ziplock bag along with the shrimp.  Allow to marinade, 15 minutes or so.

Meanwhile, for the slaw, mix cabbage, green onions and poblano, if using, in a bowl.  Add the oj, cilantro, olive oil, and salt.  Toss to combine.

Drain shrimp, discarding marinade.  Thread on skewers or use grilling pan; grill over medium heat, turning once and brushing with the reserved marinade, 3-6 minutes depending on size of shrimp (when they start to turn pink, turn for another minute or so).

Serve in tortillas topped with slaw and sprinkle with chili powder or hot sauce.

Recipe Source:  Chattanooga Times Free Press, 6-24-13