Shrimp Tacos with Baby Bok Choy Slaw

Ingredients

Spice Mix:

• 1 tsp Chinese 5 spice
• 1/2 tsp salt
• 1/2 tsp cumin
• 1/2 tsp chili powder

Shrimp:

• 1 lb large-jumbo (21-25 count) shrimp, peeled and deveined
• 1 Tbsp olive oil

Baby Bok Choy Slaw:

• 1 (5 ct) bag Jade Asian Greens Baby Bok Choy, thinly sliced
• 1 carrot, shredded
• 1 mango, chopped
• 1/4 cup unseasoned rice vinegar
• 1 Tbsp soy sauce
• 1 Tbsp honey
• 1 tsp sesame oil
• 1/2 tsp chili-garlic sauce
• 6-8 taco-sized soft corn tortillas
• Garnish: lime wedges

Directions

In a small bowl, mix together all the ingredients for the spice mix. Clean and devein the shrimp. Toss shrimp with olive oil and sprinkle the spice mix over both sides of the shrimp. Refrigerate shrimp.

Make the slaw: Add sliced Baby Bok Choy, shredded carrot and chopped mango to a large salad bowl. In a separate small bowl, make a dressing of the rice vinegar, soy sauce, honey, sesame oil and chili sauce. Set dressing aside, but refrain from dressing the slaw until right before serving.

If using soft tortillas, grill them lightly over a gas flame, or in a fry pan. It only takes about 45 seconds per side to get a nice char. This small extra step adds a ton of flavor!

Using a cast iron skillet over medium heat, cook the shrimp about 2-3 minutes per side or until they are cooked and have a pinkish color.

Dress and toss the slaw, assemble the tacos by placing a spoonful of slaw and a couple of shrimp in each charred tortilla, and enjoy! Offer lime wedges to squeeze some juice over each taco.