Submitted by Meghann (meghann1046); Adapted from http://thepioneerwoman.com/cooking/2012/04/shrimp-tacos/
2 Tablespoons Canola Oil
1-1/2 pound Shrimp, Peeled And Deveined, Tails Removed
1 small can Enchilada Sauce
1/2 teaspoon Cumin
1/2 head Cabbage, Sliced Thin
1/2 head Purple Cabbage, Sliced Thin
1 whole Jalapeno, Chopped
1/2 cup Whole Milk
1/2 cup Low Fat Mayonnnaise
1 teaspoon White Vinegar
1 Tablespoon Sugar
1/4 teaspoon Salt
1/4 teaspoon Cayenne Pepper
1/2 bunch Cilantro, Roughly Chopped
16 whole Corn Tortillas, Warmed
Pico De Gallo
Combine shredded cabbage and sliced jalapenos in a bowl. In a separate bowl mix milk, mayonnaise, vinegar, sugar, salt, and cayenne. Pour over cabbage. Toss to combine. Cover and refrigerate for a couple of hours if you have the time. (I make it the night before)
Before serving, toss in cilantro leaves.
Heat canola oil in a heavy skillet over high heat. Throw in shrimp and toss around, cooking until opaque. Reduce heat to low and pour in the red sauce, stirring to combine. Stir in cumin and cook for another minute or two, then remove from heat.
Serve the warm tortillas with the shrimp, slaw, pico de gallo, avocado slices, and lime wedges and let everyone build their own tacos. Be sure to squeeze lime juice over the top at the end!
Instead of pico de gallo, I used mango-pineapple salsa. I also added some habanero hot sauce to the enchilada sauce when it was cooking.