Shrimp Tacos with Lime and Jalapeno Slaw

So I read that today is National Taco Day!!! Why didn't I know of this glorious holiday before? And why oh why do I have to work on this day! On top of it being National Taco Day...it is TACO TUESDAY!!! I am finally bringing you a new recipe! But if you take a close look at this picture that is grass in the back ground yes green green grass. Not exactly October grass that is more like spring grass May 24th grass to be exact. You have got it right I have had this recipe ready for a post since May. But it just hasn't happened apparently having a baby, going on maternity leave, managing our house, getting my kid ready for school, starting kindergarten, starting daycare, and going back to work prohibited me from actually achieving this being blogged. 

But trust me it is worth the wait! Especially since it is on this all important holiday! These have quickly become a favorite in our family! Charlot especially LOVES them a requests them pretty much weekly. That kid loves shrimp and when you throw it into a taco it can't get much better. I actually made these for my Daddy-o and the Hubs for Father's Day and they both were quite pleased with their delicious dinner. 

Any who here is the recipe make these tonight to celebrate! We won't be having tacos tonight in celebration we had tacos Saturday night, nacho soup Sunday night, and taco bowls Last night. I feel it is time for a change although if I put tacos on the table tonight the other two solid food eaters in my home would rejoice. They are sure to turn into a taco! 

Shrimp Tacos with Lime and Jalapeno Slaw

1 lb Large Raw Shrimp (Peeled and Deveined) 

1 Can Mango Nectar (can be found in the Hispanic Section of your store) 

1 TSP Chipolte Powder

1 TSP Cumin

1 Garlic Clove (Minced)

1 TSP Salt

1 Lime (Juice and Zest)

Charred Tortillas 

1 bag of Slaw Mix

1 Jalapeno diced (seeds and membrane removed)

1/2 Plain Greek Yogurt

1/4 Mayo (use the real stuff)

1 lime (Juice and Zest)

1 TSP Apple Cider Vinegar

Splash of milk to thin

Salt and Pepper to taste 

Mix Shrimp, Nectar, Chipolte Powder, Cumin, Garlic, Salt, and Lime in a large zip top bag and marinate for at least 1/2 an hour and up to a hour. In the meantime mix slaw dressing of yogurt, mayo, lime, vinegar, milk, salt and pepper stick it in the fridge for flavors to combine. Don't Dress the slaw until ready to serve you want the cabbage to still have some crunch. Heat a large skillet with EVOO. Remove shirmp from marinade, sear off the shrimp careful to not over cook. Char some tortillas either over your gas flames or with your broiler. Dress the slaw. Place 4-5 shrimp in a tortilla top with some slaw and serve!