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© Meredith Corporation. All rights reserved. Used with permission.
In a small bowl, combine avocado, cilantro, chile pepper, lime peel, lime juice and chili powder. Mash lightly with a fork; cover and set aside.
Thaw shrimp, if frozen. Peel, devein, and halve shrimp lengthwise. Rinse shrimp; pat dry with paper towels. In a small skillet heat olive oil over medium heat. Add garlic and ginger; cook and stir 30 seconds. Add shrimp; sprinkle with black pepper. Cook 3 to 4 minutes or until shrimp are opaque.
Place two tortillas on each of two serving plates. Divide coleslaw mix and bell pepper among tortillas, leaving one side of each tortilla uncovered. Add warm shrimp; top with avocado mixture. Fold each tortilla over to form a taco. Serve with lime wedges.