Ingredients:
Ingredients for the Fennel Slaw
1/2 cup mayonnaise
1 teaspoon finely grated lemon zest
1/4 cup fresh lemon juice
1 teaspoon sugar
1 small head Savoy cabbage, thinly sliced
1 small bulb fennel, thinly sliced
1/4 cup fennel fronds (leaves)
1/2 cup fresh Italian flat-leaf parsley
Kosher salt and freshly ground black pepper
Ingredients for the shrimp
9 medium size shrimp shelled and deveined
1 tablespoon of parsley chopped
1 clove of garlic chopped
1 tablespoon of Harissa
2 tablespoons of olive oil
½ shallot or red onions chopped
Ingredients for the tacos
3 corn tortillas
Directions:
In a bowl, mix all the ingredients for the fennel slaw and set aside to marinate for a couple of hours. For the shrimp, put olive oil in a sauté pan and heat until lightly smoky. Add the shrimp and sauté for thirty seconds. Flip the shrimp and then add the shallots or onions, garlic, Harissa, salt and pepper. Let cook for one minute and set aside.
Taco assembly: Heat the corn tortillas in a cast iron pan, then put the shrimp on the tortillas first, then add the fennel and cabbage slaw.
Bon Appetit !
