Shrimp & Cabbage Salad Tacos

Shrimp & Cabbage Salad Tacos Ingredients

¼ cup olive oil1 tablespoon raw apple cider vinegarJuice & zest from ½ fresh lime1 teaspoon sea salt½ teaspoon black pepper½ cup fresh cilantro, minced1 whole scallion, minced4 medium radishes, ends removed & sliced1 small carrot, peeled & peeled as ribbons4 cups chopped Napa cabbage8 Jica Foods tortillas16 medium wild-caught tail-on shrimps

Instructions

Whisk together your olive oil, raw apple cider vinegar, lime juice and zest, sea salt, black pepper, minced cilantro and minced scallion in a large bowl.Gently toss in the radish, carrot and Nap cabbage until it is coated in the vinaigrette.Heat a grill pan to medium heat. When hot, place shrimps on the pan and allow to sear for 1 minute per side. Your shrimp is done when it is pink in color and has begun to char.Remove shrimps from the pan and place on a cutting board. When cool enough to touch, remove their tails and chop. Toss in your cabbage salad.Fill each Jica Foods tortilla with your shrimp and cabbage salad.Serve between 4 (two tacos each), storing any leftovers in the fridge for up to 3 days.