Shrimp Tacos with PIckled Cabbage and Guacamole

I usually never know what I am going to cook for dinner until I get to the supermarket. Being inspired by the ingredients around me is the most satisfying way to cook. Since the weather has been a cool 10 degrees for what seems like the last 3 months, I have been veering toward warm comfort foods like soups and pastas lately. However, this time I thought I would send some Spring vibes out into the universe in hopes of some warmer weather.

One of my absolute favorite foods to eat in the Spring are fish tacos. The bright guacamole and acidic cabbage is the perfect balance to any fish, or in this case shrimp.

Ingredients:
Shrimp:
3/4 lb shrimp, peeled and de-veined
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
1/2 tsp pepper
2 tsp lime juice
1 tsp olive oil
Cabbage:
1 cup shredded red cabbage
1/4 cup white vinegar
1/4 cup sugar
Guacamole
1 ripe avocado
1/2 tsp salt
2 tsp lime juice
1 tsp cumin
1 tbsp finely chopped cilantro
1/4 cup chopped tomato
2 tbsp finely chopped red onion



1. For Shrimp: In a large bowl toss shrimp with salt, garlic powder, onion powder, pepper and lime juice until evenly coated. Heat a large skillet with olive oil. Add shrimp and cook until pink, 1-2 min. per side. Set aside
2. For Cabbage: In a large bowl add vinegar, sugar and 1/4 cup warm water. Add cabbage and toss to coat. Refrigerate for at least 30 min or up to 24 hours. Toss every so often to coat cabbage.
3. For Guacamole: Scoop out flesh of avocado and add to a bowl with lime juice, cumin, salt and cilantro. With a potato masher, or the back of a fork, mash ingredients together. Fold in tomato and onion.
4: Assembly: Spread a heaping tablespoon of guacamole on the bottom of eat tortilla. Add shrimp and top with picked cabbage. Serves 2.