Green Goddess Shrimp Tacos

Name: Green Goddess Shrimp Tacos
Prep time: 45 Minutes
Cook time: 15 Minutes
Total time: 45 Minutes + Model.Content.CookTime
Yield: 3-4 Servings
Ingredients: 1 lb. raw shrimp, peeled and deveined; 2 tbsp. olive oil; 1 tsp. kosher salt; 1 tsp. garlic powder; 1 tsp. red pepper flakes; Zest from 1 lemon; 2 tbsp. NAKANO Seasoned Rice Vinegar; 2 tbsp. mayo; 2 tbsp. lemon juice; 1 cup fresh parsley, stems removed; ½ cup scallions (~2 scallions); 2 tbsp. fresh dill, stems removed; 3 cloves fresh garlic; 1 tsp. kosher salt; 5 cups cabbage, sliced thin (~? small head of cabbage); 6-8 flour tortillas, heated; ? cup scallions, thinly sliced; ½ cup feta crumbles; 1 – 2 avocados

Topped with feta, scallions, avocado and a creamy homemade green goddess dressing... these are not your basic tacos! The star of the show is the green goddess slaw/dressing, made with fresh herbs, lemon juice and NAKANO® Seasoned Rice Vinegar. It adds just the right amount of sweetness + flavor for the slaw in these tacos.

Yield: 3-4 Servings | Prep Time: 45 Minutes | Cook Time: 15 Minutes

Ingredients

Seared Shrimp

1 lb. raw shrimp, peeled and deveined
2 tbsp. olive oil
1 tsp. kosher salt
1 tsp. garlic powder
1 tsp. red pepper flakes

Green Goddess Slaw

Zest from 1 lemon
2 tbsp. NAKANO Seasoned Rice Vinegar
2 tbsp. mayo
2 tbsp. lemon juice
1 cup fresh parsley, stems removed
½ cup scallions (~2 scallions)
2 tbsp. fresh dill, stems removed
3 cloves fresh garlic
1 tsp. kosher salt
5 cups cabbage, sliced thin (~? small head of cabbage)

Taco Assembly

6-8 flour tortillas, heated
? cup scallions, thinly sliced
½ cup feta crumbles
1 – 2 avocados

Directions

Start by preparing your shrimp. Add shrimp, olive oil, kosher salt, garlic powder, red pepper flakes and lemon zest to a medium mixing bowl. Stir to combine and let marinate for 20 – 30 minutes.
Start on your slaw – add Greek yogurt, seasoned rice vinegar, mayo, lemon juice, parsley, scallions, dill, garlic and kosher salt to a high-powered blender or food processor and blend until evenly combined and smooth. Set aside ? cup of sauce for topping tacos.
Add sliced cabbage to a large mixing bowl and top with remaining sauce, using tongs to ensure everything is evenly coated. Set aside.
To a cast iron pan, add ~1 tbsp olive oil and heat to medium. Once hot, add shrimp (and any marinade), making sure not to overcrowd the pan (I cooked in 2 batches). Do not touch shrimp and cook for 2-3 minutes so they can brown. Flip and cook for an extra 2 minutes, or until shrimp are tightly curled. Set aside.
Assemble your tacos – add green goddess slaw and top with 4-5 pieces of shrimp and sliced avocado. Top with extra green goddess sauce, feta crumbles and sliced scallions. Serve immediately and enjoy!

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