Shrimp Tacos

Ingredients

• 2.5 cups d broccoli slaw mix 
• 0.3 cup canola oil 
• 1 tablespoon chili powder 
• 2 tablespoons cilantro leaves chopped
• 2 teaspoons cumin 
• 8 6-inch flour tortillas 
• 1 teaspoon garlic powder 
• 1 tablespoon brown sugar light packed
• 1 tablespoon juice of lime 
• 1 teaspoon lime zest grated
• 0.3 cup mayonnaise reduced-fat
• 0.3 cup cup heavy whipping cream sour low-fat
• 1 teaspoon onion powder 
• 0.5 teaspoon oregano dried
• 0.5  onion red thinly sliced
• 0.8 cup tomato salsa prepared
• 0.5 teaspoon salt 
• 30 servings salt 
• 1 pound shrimp deveined uncooked peeled

Equipment

• bowl
• frying pan
• oven
• whisk
• aluminum foil

Directions

1. Make filling: In a large bowl, thoroughly combine all filling ingredients, except shrimp.
2. Add shrimp and toss to coat. Cover and refrigerate for 30 minutes.
3. Make slaw: In a large bowl, whisk mayonnaise, sour cream, lime juice, chile and adobo sauce.
4. Add broccoli slaw mix, onion and cilantro.
5. Mix well. Season with salt. Cover and refrigerate.
6. Preheat oven to 300F. Wrap tortillas in foil and bake for 10 minutes to soften.
7. Place a skillet large enough to hold shrimp in a single layer over medium heat. Cook shrimp until just opaque and cooked through, 3 to 5 minutes, turning once.
8. Divide shrimp among tortillas, top with slaw and 1 Tbsp. salsa.