Skillet Shrimp Tacos
(printed in Good Housekeeping, February 2015)
4 c. thinly sliced red cabbage
2 T. lime juice
12 oz. shrimp, peeled and deveined
¼ c fresh cilantro, finely chopped
2 tsp. grated lime peel
2 T. canola oil
Hot pepper sauce
Toss cabbage with lime juice. Toss shrimp, cilantro and lime peel. In 12-inch skillet, heat canola oil on medium-high until very hot. Add shrimp in single layer. Cook 2 minutes – do not stir. Turn shrimp over. Cook another 2 minutes under opaque throughout. Serve shrimp in tortillas topped with cabbage, sour cream, hot pepper sauce and lime wedges.
Serves about 4.