For the Shrimp:
🍤16 count Shrimp, peeled and deveined
🍤2-3 tbsp Cedar Valley Selections Avocado Lime dressing
🍤½ tsp Red pepper flakes, optional
🍤1 tsp Salt
🍤2 tbsp Oil, to cook
🌮1 cup Purple Cabbage, shredded
🌮1 cup Romaine Lettuce (or Green Cabbage), shredded
🌮1 cup Pico de Gallo
🌮1 Avocado, sliced
🌮Cedar Valley Selections Avocado Lime dressing, to drizzle
🌮Lime wedges (for garnish)
🌮Jalapeño (for garnish)
🌮Cilantro (for garnish)
1. Marinate the shrimp in Cedar Valley Selections Avocado Lime dressing, salt and red pepper flakes for at least half an hour.
2. In a skillet, heat oil and cook the marinated shrimp for 3-4 mins each side. Set aside.
3. For Pico de gallo - combine finely chopped ¼ cup red onion, ¼ cup tomato, 1 deseeded and diced jalapeño, 1 clove minced garlic, ½ tsp salt and juice of ¼ the of a lime.
4. Heat tortillas 1-2 minutes on each side. Then arrange them on a serving plate or taco. Enjoy!