Ingredients
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4 tablespoons extra-virgin olive oil, divided
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1 pound peeled, deveined large shrimp
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1 tablespoon Shrimp Seasoning
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⅛ teaspoon salt
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1 ½ cups thinly sliced red cabbage
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2 tablespoons chopped fresh cilantro
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2 tablespoons lime juice
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8 (6 inch) corn tortillas, warmed
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1 medium avocado, sliced
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½ cup pico de gallo
Directions
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Heat 2 tablespoons oil in a large skillet over high heat. Sprinkle shrimp evenly with shrimp seasoning and salt. Add the shrimp to the pan; cook, stirring often, until opaque, 3 to 4 minutes. Transfer to a plate.
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Toss cabbage, cilantro, lime juice and the remaining 2 tablespoons oil in a medium bowl until combined.
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Divide the shrimp among warm tortillas. Top with cabbage mixture, avocado and pico de gallo.
