Sweet and Spicy Shrimp Tacos

Ingredients:

8 small flour tortillas

1 lb. shrimp, raw, detailed and deveined

8 tbsp fresh salsa, divided (see my recipe)

1 cup red cabbage, shredded

1 avocado, diced

4 tbsp cilantro, chopped, divided

1 lime, for juice

Sweet and Spicy Sauce

1 cup dark corn syrup

1/4 cup honey barbeque sauce

1/4 cup honey

1/2 an orange, for juice

1/2 a lemon, for juice

1/2  tsp cayenne pepper

1 pinch dried chipotle powder

Salt, to taste

Directions:

Heat a small amount of oil in a large pan; add shrimp.  Cook shrimp until opaque (about 5 minutes for large shrimp); remove from heat.  Meanwhile in a large mixing bowl combine all sauce ingredients; stir until well incorporated.  After making sauce, heat tortillas to desired temperature using preferred cooking method (ex: bake, grill, etc.) (if using a microwave, wet a piece of paper towel and place on top of the stack of tortillas).  Meanwhile, drain any liquid from shrimp; add shrimp to bowl of sauce and coat thoroughly.  To assemble tacos, place desired quantity of shrimp and top with cabbage, 1 tbsp salsa, avocado, cilantro, and lime juice!  For even more kick add diced jalapenos and hot sauce.  

This is shown paired with black beans and cilantro corn rice.  To make rice, simply boil some long grain rice in a half chicken stock, half water mixture and toss with sweet yellow corn, chopped cilantro, salt and pepper (to taste) and a little lime juice if desired!