Yield is 6-8 Tacos
1lb Raw Shrimp
1 Clove of Chopped Garlic
½ Red Onion
½ Red Pepper
¼ Head of Cabbage
Small Flour Tortillas
1.5 oz Tequila Blanco (100% Agave of course)
These tasty tacos begin with raw, unfrozen, peeled, and deveined shrimp. Add the juice of ½ lime, ½ TBS wasabi cream, chopped garlic, and the tequila shot into a bowl with the shrimp. Let mixture sit for at least 30 minutes to let that flavor combine, and combine the other ingredients while you wait!
For the salsa: dice up the mango, jalapeno, onion, and red pepper. Add the juice of ½ lime, ¼ tsp salt, and black pepper to taste.
The cabbage just needs to be shredded and tossed with ½ TBS of wasabi cream. It’s so refreshing and delicious I can eat this all by itself!
Next, lightly oil one side of your tortillas and place oiled side on a flat top with medium heat until just golden brown, but leave the top side soft! Then grill the shrimp on high heat for 5-6 minutes per side.
Now the assembly! This can be done however you’d like but here is my suggestion: Bend the sides of the crunchy tortilla up to create a wide flat bottom for the ingredients. Place a decent amount of wasabi cabbage on bottom, followed by a layer of grilled shrimp, and the salsa on top. Finally, I add a generous amount of feta cheese and because I can’t ever get enough spice, extra wasabi cream!