Shrimp Tacos with Crunchy Tamarind Coleslaw

Here is a delicious taco recipe for Cinco de Mayo!

• 1 pound medium shrimp, cleaned and deveined
• Zest of one lemon
• Zest of one orange
• 1 teaspoon chipotle pepper
• 2 teaspoons salt

Marinate the shrimp with the lemon zest, orange zest, chipotle pepper and salt for 3 to 4 hours in the fridge.

• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, sliced
• 3 garlic cloves, grated
• 1 poblano pepper, sliced
• Juice of a lemon
• 4 to 6 small tortillas, heated

Heat a non-stick pan with the olive oil. Add the onion, garlic and poblano pepper. Saute on medium heat for 3 to 4 minutes. Add the shrimp and cook just until they are cooked through- about 3 to 4 minutes. Drizzle the lemon juice, mix well and turn heat off and keep aside.

• 1 cup shredded cabbage (I used shredded broccoli and carrots)
• ½ teaspoon tamarind concentrate
• Juice of one orange
• 2 teaspoons salt
• 1 teaspoon chipotle pepper
• 1 teaspoon honey
• ¼ cup extra virgin olive oil

Mix the tamarind, orange juice, salt, chipotle pepper, honey and olive oil in a container with a tight lid. Shake well and pour all over the cabbage. Mix well.

Assemble the tacos with a heated tortilla with some shrimp on top and finally topped with the crunchy coleslaw.