Grilled Shrimp Tacos with Creamy Avocado and Green Chile Sauce

for the shrimp:
1 1/2 lbs. shrimp
2 tsp. cumin
1 tsp. onion powder
1 tsp. Chimayo Red Chile Powder
1 tsp. smoked paprika
1/2 tsp. red pepper flakes
1 tsp. kosher salt
1/2 tsp. black pepper
2 Tbsp. avocado oil

for the slaw:
3 cups cabbage, finely shredded
1/4 cup red onion
1/2 large jalapeno, diced without seeds
2 Tbsp. cilantro
juice of 1 lime

creamy avocado and green chile dressing:
1 large avocado
1/2 cup plain Greek yogurt
1/3 cup cilantro
1/2 large jalapeno
1/4 cup Santa Fe Seasons Flame Roasted Hatch Green Chile
juice of 1 lime
2 Tbsp. olive oil
1 tsp. cumin
1/2 tsp. garlic powder
salt and pepper to taste

taco ingredients:
8 small flour tortillas
cotija cheese, chopped cilantro, diced onions

Peel and devein shrimp. Remove tails and pat dry. Toss with seasoning and set aside
Mix slaw ingredients in a large bowl, stir to combine
Add the avocado dressing ingredients to a blender or food processor. Pulse until creamy
Heat a cast iron skillet over medium high heat and add avocado oil. Add shrimp and cook about 2 minutes per side, until done.
To serve, warm tortillas. Top with shrimp, slaw and top with dressing

Click here for Chimayo Red Chile Powder

Click here for Santa Fe Seasons Flame Roasted Green Chile