Chipotle Shrimp Tacos

Chef Matt Mortimer from Aw Shucks and Big Shucks restaurants stops by Good Day to make shrimp tacos. Aw Shucks now has four locations and is celebrating 35 years. Big Shucks is open in Richardson and Dallas.

Chipotle Shrimp Tacos 

6 corn tortillas warmed
½ lb of fresh medium shrimp
¼ red onion sliced thin
½ red bell pepper sliced thin
1 clove garlic minced
2 tablespoons butter
2-6 teaspoons of the juice from a can of chipotle peppers (or minced peppers)
1 avocado sliced
Ranch dressing

Saute the onion and pepper in the butter for 2 minutes. Stir in the garlic shrimp and chipotle sauce and cook for another 3 minutes or until shimp are done. Spoon shimp mixture into warm corn tortillas. Top with cabbage slaw, sliced avocado and drizzle of ranch dressing. Serve with side of rice.

Crunchy Cabbage Slaw

1 cup shredded or thinly sliced cabbage
¼ cup chopped tomato
½ cup cilantro
1 lemon juiced
salt to taste

Mix cabbage, tomato and cilantro. Squeeze lemon to coat evenly. Add salt and mix. Cover and store refrigerated for an hour for the lemon to absorb into the slaw.