1Place the sliced onions in a heat safe bowl. Add the vinegar, water, sugar, and salt to a small pot and bring to a gentle boil over high heat. Mix and cook until the liquid just starts bubbling, then carefully pour the hot liquid into the bowl with the onions. Let sit at room temp while you prep the other ingredients.
2Mix together all the ingredients for the sauce + slaw *except* the cabbage.
3Set 1/4 cup of the sauce aside (to serve on top of the tacos), then mix the rest of the sauce with the cabbage.
4Place the shrimp in a bowl and toss with the chili powder, cumin, garlic powder, and salt.
5Preheat a large pan over medium high heat and add 1 Tbsp olive oil.
6Sear the shrimp for 1-2 mins per side until pink and opaque (internal temp should be 145F).
7In a clean pan preheated over medium high heat, toast the tortillas for ~30 seconds per side until they have little golden brown spots.
8Top each tortilla with some slaw, shrimp, pickled onions, jalapeño, a slice of avocado, and yogurt sauce on top - enjoy!
Ingredients
0.5 Red Onion, sliced in thin strips
0.5 Cup Distilled White Vinegar
0.5 Cup Water
1 Tbsp Sugar
1 tsp Kosher Salt
0.75 Cup Plain Greek Yogurt
0.25 Cup Light Sour Cream
3 Tbsp Fresh Cilantro, finely chopped
1 Clove Garlic, minced
1 Limes, juice (to taste)
2 Tbsp Water
0.25 tsp Salt
3 Cups Red Cabbage
1 lb. Large Shrimp, peeled and deveined
1.5 tsp Chili Powder
1.5 tsp Cumin
0.5 tsp Garlic Powder
1 tsp Kosher Salt
1 Tbsp Olive Oil
6 Cassava Flour Tortillas
1 Avocado, sliced
0.5 Jalapeño, diced
Equipment
heat safe bowlsmall potlarge panclean pan
Tips
Let pickled onions sit at room temp for an hour if possible for best results.
Toast tortillas one at a time before eating each taco for freshness.