Shrimp: – 1 pound of Large Shrimp that are cleaned , peeled and de-veined for easy prep. – 2 teaspoons of Cajun Season – 1/4 teaspoon white pepper – 1/2 teaspoon of ground cumin – 1/2 teaspoon smoked paprika Red Cabbage Slaw: – 2 cups thinly sliced red cabbage – 1 and 1/2 teaspoon sugar (I used pure cane sugar) – 2 tablespoons rice vinegar or white vinegar (I used rice vinegar) – 1/2 tablespoon olive oil – Salt and Pepper to taste. Avocado Ranch: – 1 avocado – 1 small package of fresh dill (1/4 ounce in size) – 3 garlic cloves – 1/2 cup sour cream – 1 tablespoon olive oil – 2 and 1/2 tablespoons rice vinegar – 1 cup buttermilk – 1 cup fresh parsley (about 2 handfuls) – 1/2 to 1 teaspoon of Kosher Salt – Pepper to taste – olive oil for cooking
– Make sure the shrimp are dried. Then, add the Cajun season ingredients to the shrimp, ensuring that the shrimp are evenly coated with the seasonings. Set the shrimp aside and let them marinate while you prep the rest of the ingredients. – Next, make the red cabbage slaw by mixing all of the slaw ingredients in a bowl. Salt and pepper the slaw to taste. Cover the bowl, place in refrigerator until ready to use.
– Place all of the avocado ranch ingredients in a blender (I use the ninja bullet blender), and blend until the ranch is smooth and creamy. Set aside. – Now place a large nonstick pan on the stove, and let the pan get hot using medium high heat. – Once pan is hot, add a few drizzles of olive oil. Then add shrimp to pan. Please make sure to cook the shrimp in batches and not crowd the pan with shrimp. It usually requires cooking the shrimp in 2 to 3 batches.
– When cooking the shrimp, cook the shrimp for about 2 to 3 minutes on each side until the shrimp have browned on the outside and cooked through. – Once shrimp have cooked, assemble tacos using corn or flour tortillas. Serve immediately.