1/2 small head green cabbage, thinly sliced
½ small head purple cabbage, thinly sliced
1/4 cup whole milk
1/2 cup mayonnaise
1 tablespoon sugar
1 teaspoon white vinegar
2 tablespoons vegetable oil
2 pounds X-L fully cooked in bag, peeled and deveined shrimp, tails removed
One 8-ounce can enchilada sauce
2 Tbsp butter
1 lime cut in half
9 small flour tortillas
Optional: pico de gallo ( when I was making this recipe, I forgot to purchase the Pico, hahaha, but it is delicious with it)
For the slaw: Combine shredded green and purple cabbage in a large bowl. In a separate bowl, mix the milk, mayonnaise, sugar and vinegar. Pour the milk mixture over the cabbage and toss to combine. (Cover and refrigerate for a couple of hours or make the night before).
For the shrimp: Heat a large skillet over high heat. Turn heat down to medium high. Add the enchilada sauce to the skillet. Add the shrimp in single layer and sprinkle cumin over top of shrimp. Add 2 tablespoons butter. Stir to combine. Cook for approximately 2 minutes. Remove from heat.
Warm tortillas in a 375 oven wrapped in foil for approximately 5 minutes.
Add 5 shrimp per tortilla, shredded Mexican cheese, the slaw and a squeeze of lime. You can also put a spoonful of Pico de Gallo on top.
Makes 9 tortillas.