1 tablespoon vegetable oil
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 clove garlic, finely chopped
1 (16-ounce) package peeled and deveined raw shrimp, patted dry
1/2 cup mayonnaise
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
2 teaspoons sugar
3 cups coleslaw mix
3/4 cup frozen whole kernel corn, cooked as directed and cooled
10 (6-inch) flour tortillas
- In resealable bag, mix oil, chili powder, cumin, salt and garlic. Add shrimp; seal bag and toss to coat shrimp in oil mixture. Refrigerate up to 30 minutes.
- Meanwhile, stir together mayonnaise, cilantro, lime juice and sugar. Stir in coleslaw mix and corn.
- Heat 10-inch nonstick skillet over medium heat. Add shrimp, stirring 2 to 3 minutes, until shrimp are no longer pink. Divide shrimp and coleslaw mixture among tortillas. Top each with avocado slices and salsa.