Makes 8 tacos
1 clove garlic
3 jalapenos, chopped, seeds or no seeds – seeds will add more heat
1/3 C lime juice + 1 T
3 T orange juice, fresh squeezed
zest of 1 orange and 1 lime
½ C olive oil
1 tsp coriander seeds
½ tsp cumin
1 ½ tsp salt
¼ C tequila
1 C loosely packed cilantro, chopped
14 oz bag cole slaw mix
4 scallions, green parts sliced on the diagonal
1 tomato, diced
1 pkg 6 in. flour tortillas
1 C greek yogurt, plain
1 -2T sriracha, depending on how hot you want it
optional: pickled onions*
1 lb shrimp, 26-31 count, cleaned, deveined, tail removed
In a food processor, pulse together garlic, jalapenos, coriander seeds, cumin, 1/3 C lime juice, orange juice, zests, tequila, olive oil, honey, and salt. Will make 2 cups marinade. Place cleaned shrimp into a heavy duty gallon Ziploc bag and cole slaw mix into a large glass bowl. Pour enough marinade to cover shrimp and 3/4 C marinade with the cole slaw mix. If necessary…add salt and sugar to taste for cole slaw. Add 3 T chopped cilantro to cole slaw. Marinate both shrimp and cabbage atleast 20 minutes in fridge.
In same food processor as marinade (no need to wash) mix together avocado, remaining 1 T lime juice, and salt to taste. Pulse until blended, but still chunky.
Mix Sriracha with yogurt In a bowl. Spoon into a small Ziploc bag. When ready to use. Cut the tip off one corner so you can squeeze it out onto taco.
Grill shrimp or cook in a sauté pan over medium high heat for 2 minutes per side.
Serve a warm tortilla topped with avocado mash, slaw, shrimp, tomato, scallion, cilantro, and drizzle with sriracha yogurt. Roll up and enjoy!