6-8shrimppeeled, de-veined, with tails off (fresh is best, frozen will work in a pinch) (3-4 per taco)
2small flour tortillas
1/3cupfinely shredded cabbage
2slicesavocado
pinchof salt
pinchof ground black pepper
pinchof chili powder
1-2TBSolive oil
2TBSmayonnaise
1TBSSirachathe kind with the Rooster on the label rocks
1/2TBSThai Sweet Chili Sauce
Instructions
Heat a grill pan over medium/high heat and wipe surface with olive oil. Season the shrimp with the salt, pepper and chili powder, and then grill for 3-5 minutes until done.
In a small bowl, mix together the mayo, sweet chili sauce and Siracha together.
Warm the tortillas and place half of the cabbage on each tortilla. Drizzle half the sauce over each taco. Top with shrimp & garnish with avocado.