I have made shrimp tacos many times, but each time I make them differently. And I never remember the exact ingredients I use. This time I decided to make note of everything so I could make them again if they turned out delicious (which they did!). I actually made these for Valentine’s Day dinner – because – well, shrimp is definitely one way to my family’s heart <3

Ingredients:
1 – 1lb bag Cooked Jumbo Shrimp
1 – 12 oz bag Angel Hair Coleslaw
2/3 cup Litehouse Avocado Ranch with Bacon Dressing/Dip
3 or 4 mini cucumbers
4 green onions
4 mini sweet peppers
1 avocado
1 tbsp garlic, chopped
sea salt, pepper, basil (to taste)
corn tortillas
butter
oil

Directions:
Wash and drain shrimp, remove tails
Place in frying pan on low heat, stirring occasionally
We want to remove all of the liquid, so dump it out at least once
While that’s heating, chop up your green onion, peppers, and cucumbers
When all liquid is evaporated from the shrimp, add a little butter to the pan, along with the garlic. I use Litehouse dried garlic now, it’s super convenient! Just add water, and voila – instant garlic!
Sprinkle in some sea salt, pepper, and basil to taste
Continue stirring occasionally on low heat a few more minutes. Turn off heat. Cover to keep warm
Place small amount (just enough to coat the bottom) of oil onto griddle or frying pan, and heat your tortillas

Now, in large bowl -blend coleslaw, all chopped veggies, and dressing
Peel and slice avocado

Assemble by layering coleslaw mix, then shrimp, adding avocado last and then – ENJOY!