Shrimp Tacos with Lime Slaw

This was the recipe that I probably got the most interest in... I got the original recipe from the Better Homes and Gardens magazine, under the Dinner on a Dime section... however, shrimp can get costly! But my poor husband gets chicken just about 6 out of 7 nights, so I like to mix it up when we can!

• 1lb fresh shrimp, peeled & deveined
• 1tablespoon olive oil
• 3cloves garlic, minced
• 1teaspoon ground cumin
• 1/2teaspoon chili powder
• 1/2teaspoon salt
• 1lime
• 3cups shredded red cabbage
• 1/2cup sour cream
• 126-inch corn tortillas
• 1teaspoon sauce from a canned chipotle pepper in adobo sauce 
• Fresh cilantro (optional)
• Lime wedges (optional)

1. Rinse shrimp & pat dry. In a big ziplock bag combine the following: olive oil, garlic, cumin, chili powder and a pinch of salt. Add the shrimp. Coat the shrimp and chill for at least 30 minutes.

(Now, the original recipe calls for the shrimp to be placed on skewers and cooked on the grill... but I like using my cast iron skillet to cook them, as seen in the picture. P.S. I LOVE my cast iron skillet!)

Heat skillet medium to high, toss coated shrimp in, and keep them moving (about 6-8 minutes depending on heat and type of skillet)

2. For lime slaw, in a large bowl, combine shredded cabbage, fresh lime juice, and salt. I like to do this early on, and cover the bowl so that the juices really stay inside. For sauce, combine sour cream and sauce from the can of chipotle peppers.

4.. After the shrimp is cooked, I like to heat the tortillas in the skillet, to soak up the last of the juices and garlic left behind! Spread sauce on the tortillas, and top with lime and shrimp. For that extra touch, garnish with cilantro and serve with lime wedges. Enjoy!