This is not only delicious, but (except for the slaw) very low in calories.
1 Pound Cabbage (very fresh), approximately 6” diameter after discarding damaged outer leaves - sliced thinly [~¼”/.6cm] and then in half across the equator, into ~2”/5cm spears
4 Tablespoons Japanese Mayonaise
1 Lime, zested and then juiced
2 Tablespoons Hot Sauce, to taste, Original Tabasco, Tapatio, or Monterey Pepper Plant Chunky Garlic
Freshly Ground Sea Salt and Black Pepper, to taste
2 Tablespoons Olive Oil
1 Pound Large Shrimp, peeled, deveined and cut in half lengthwise
2 Garlic Cloves, sliced
2 Teaspoons Cumin Seeds, lightly toasted and ground
1 Serrano Chilies, or 1/2 large jalapeño, minced
1 Large Mango, peeled, seeded and finely chopped
1/4 Cup Chopped Cilantro
1/4 Cup Lime Juice (4 to 5)
8 Corn Tortillas
- Slaw: Combine in large bowl, mix by hand to desired texture and wetness, add more mayo and/or hot sauce and/or salt, to taste if needed.
Refrigerate covered for ~20-30 minutes.
- Filling: Heat a large, heavy skillet or wok over medium-high heat, and add the canola oil. When the oil is hot, add the shrimp, salt to taste and the garlic. Sauté, stirring or shaking the pan, until the shrimp begins to color, about two minutes. Add the cumin, and continue to cook until the shrimp is pink and opaque, about three minutes. Add the chilies, mango and cilantro, and stir together for one minute. Stir in the lime juice, and remove from the heat. Taste and adjust seasonings.
- Tortillas: Place the tortillas in a tortilla warmer and heat in the microwave for one minute. Warm the shrimp briefly in the pan. Place 2 tortillas on each plate, top with the shrimp, fold over the tortillas.
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