Shrimp Tacos with Creamy Slaw and Lazy Salsa

Photos, recipe, and pottery by Allie Stack.

Allie Stack is an Asheville based ceramic artist who makes functional, brightly colored pottery with whimsical drawings often depicting items from our daily lives. To learn more about her, visit her website at: www.alliestackeramics.com and find her on instagram at: @allie.stack   

Ingredients

• Tortillas, corn or flour 

• Avocado, sliced into strips 

For the shrimp:

• 1 pound large shrimp, peeled and deveined 

• 2 teaspoons chili powder 

• Salt, pepper and olive oil 

• For the slaw: 

• ½ green cabbage or 1 mini cabbage 

• ¼ cup chopped cilantro 

• 4 scallions, sliced 

• ¼ cup greek yogurt or sour cream 

• ¼ cup mayo 

• Zest and juice of one lime 

• 1 garlic clove, grated 

• Salt and pepper 

• For the salsa - this one is a non-recipe/no measurements - Scale up and down as needed! Tomatoes, a mixture of cherry, roma, heirloom, etc - sliced in half 

• White onions, sliced in half 

• Jalapenos, sliced in half 

• Cilantro - I use one whole “bunch” of cilantro because I love cilantro but scale up/down as desired 

• Salt and pepper 

Directions

1. Heat oil over medium heat in a large non-stick or cast iron pan. Add shrimp, salt, pepper and chili powder and cook for about 2-3 minutes depending on the size of your shrimp - look for the bottom and sides turning pink. Flip, season again and cook for 1-2 more minutes on the other side. Set aside for taco assembly 

2. Thinly slice cabbage and add to bowl. Chop cilantro and scallions and add to the bowl as well. Mix in a small bowl the greek yogurt, mayo, zest and juice of lime, grated garlic clove and salt pepper until creamy. Add dressing to the cabbage bowl and toss thoroughly. Set aside for taco assembly 

3. Cut tomatoes, onions and jalapenos and place on a lined sheet pan. Broil in the oven for 8-12 minutes, checking on your pan towards the end every couple minutes until all the veggies are charred to your liking. Let cool. 

4. Add tomato mixture, cilantro, salt and pepper to the food processor and pulse until desired consistency.

5. Heat tortillas in a cast iron pan over medium-low heat just until warmed through, roughly 30 seconds per side. 

6. Now it’s time to assemble your tacos! Place a few shrimp in a tortilla, top with salsa, slaw and avocado! Enjoy!