Shrimp Tacos Baja-Style

The Shrimp:

• 2 Tbsp. corn oil
• 1.5 lb. shrimp, peeled and deveined
• 1 cup red enchilada sauce
• 0.5 tsp. cumin

The Slaw:

• 0.5 head green cabbage, sliced thin
• 0.5 head purple cabbage, sliced thin
• 1 whole jalapeño, chopped
• 0.5 cup whole milk
• 0.5 cup mayonnaise
• 1 tsp. white vinegar
• 1 Tbsp. sugar
• 0.25 tsp. salt
• 0.25 tsp. cayenne pepper
• 0.5 bunch cilantro, roughly chopped

To Serve:

• 16 whole corn tortillas, warmed
• Pico de Gallo
• avocado slices
• lime wedges

Combine the shredded cabbage and sliced jalapeño in a bowl. In a separate bowl mix milk, mayonnaise, vinegar, sugar, salt, and cayenne. Pour this over the cabbage and toss to combine. Cover and refrigerate for a couple of hours. Toss in the cilantro leaves just before serving.

Heat oil in a heavy skillet over high heat. Throw in the shrimp and toss them around, cooking thyem until they're opaque and pink on both sides. Add the cumin, reduce the heat to low and pour in the red sauce, stirring to combine. Cook for another minute or two, then remove from the heat.

You can warm the tortillas on a burner on your stove-top or wrappped in damp paper towels in the microwave, or you can fry them gently in a little corn oil.

Serve the warm tortillas with the shrimp, slaw, pico de gallo, avocado slices, and lime wedges and let everyone build their own tacos. Be sure to squeeze lime juice over the top at the end.