1 pound cooked shrimp, peeled and deveined, tails on
1/4 cup diced onion
1/4 cup fresh lime juice
1 tablespoon finely grated lime rind
2 tablespoons key lime oil or olive oil
2 tablespoon finely chopped fresh cilantro
1 tablespoon finely chopped fresh parsley
1 avocado, sliced
1 lime, cut into wedges
12 corn tortillas, warmed
In a medium mixing bowl, combine all of the other ingredients and whisk to mix well. Add shrimp and refrigerate for 2-4 hours, stirring occasionally.
Use in shrimp taco recipe (remove tails) or separately as an appetizer.
1 cup cabbage, sliced thin
1 cup purple cabbage, sliced thin
1/2 red pepper, thinly sliced
1 jalapeno, chopped
1/4 cup mayonnnaise
1 teaspoon vinegar
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 bunch cilantro, roughly chopped
Serve the warm tortillas with the shrimp, slaw, avocado slices, and lime wedges and let everyone build their own tacos. Be sure to squeeze lime juice over the top at the end!