Shrimp, onions and green chiles are sautéed until cooked and then sauced with a mixture of chilis, limes, cumin, chipotle etc. Served inside corn tortillas and topped with Mexican Cole slaw made creamy and flavorful with sour cream, lime juice and “taco seasoning”. Quinoa cooked in vegetable stock along with red pepper, cumin, black beans and corn is the perfect hearty side to the tacos.
To serve: Take corn tortillas and warm them on a hot dry pan until they have just a little color but are still malleable. reheat the shrimp mixture in the microwave until warm and add a few tablespoons to the tortillas and top with the coleslaw. reheat the quinoa and serve on the side.