Shrimp Tacos with Tangy Slaw

Ingredients

• For the Tacos
• 1 bag (340 g) Farm Boy™ Argentinian Shrimp thawed and patted dry
• 1 Tbsp Farm Boy™ Taco Seasoning
• 1 garlic clove minced
• 2 Tbsp extra virgin olive oil divided
• Farm Boy™ Fleur de Sel to taste
• 6 - 8 Farm Boy™ Yellow Corn Tortillas
• 1 package Farm Boy™ Guacamole
• 1 package Farm Boy™ Pico de Gallo
• hot sauce to taste
• 1/4 cup cilantro for garnish
• lime wedges for garnish
• For the Tangy Slaw
• 1 cup green cabbage shredded
• 1 cup red cabbage shredded
• ¼ cup Farm Boy™ Roasted Garlic and Herb Mayonnaise
• half a lime juiced and zested
• Farm Boy™ Fleur de Sel to taste

Directions

1. For the tacos: In a medium bowl, combine Farm Boy™ Argentinian Shrimp, Farm Boy™ Taco Seasoning, garlic, 1 Tbsp extra virgin olive oil, and Farm Boy™ Fleur de Sel.
2. Marinate shrimp mixture for 15 minutes while you make the slaw.
3. For the slaw: In a medium bowl, combine red and green cabbages, Farm Boy™ Roasted Garlic & Herb Mayonnaise, lime juice and zest, and Farm Boy™ Fleur de Sel. Set aside.
4. Heat a medium saucepan over high heat and add remaining Tbsp extra virgin olive oil. Cook shrimp for 1 ½-2 minutes per side, until internal temperature reaches 165°F.
5. Warm up Farm Boy™ Yellow Corn Tortillas and spread Farm Boy™ Guacamole over them.
6. Mound shrimp and tangy slaw over guacamole and garnish with Farm Boy™ Pico de Gallo, chopped cilantro, and a few drops of hot sauce. Serve with lime wedges.