Shrimp tacos with pear and cabbage slaw

Ingredients

• 1 cup (250 mL) of your favorite salsa, spicy or mild
• 1 tbsp (15 mL) honey
• 1 ½ lbs (750 g) shrimp, peeled and rinsed
• ¼ tsp (1 mL) salt
• 2 tbsp (30 mL) finely chopped fresh mint
• 2 tbsp (30 mL) finely chopped fresh cilantro

• ½ a small head green cabbage, very thinly sliced (about 2 cups)
• 2 firm ripe Pears, such as red Anjou, julienned or diced
• 1 tbsp (15 mL) fresh lime juice (from about 1 lime)
• ¼ tsp (1 mL) salt
• 12 hard taco shells or corn tortillas, warmed
• Additional salsa for serving (optional)

Instructions

1. Place the salsa and honey into a large sauce pan and begin to warm over medium heat. Add the salt. Once the sauce is simmering, stir to distribute the honey and add the shrimp. Cook the shrimp, stirring often, until just pink and firm, about 4 or 5 minutes. Turn off the heat, stir in the chopped herbs, and set aside the filling until ready to use.
2. Combine the sliced cabbage and the julienned pears in a medium bowl. Squeeze the lime juice over the top and sprinkle with the salt. Gently toss the ingredients to combine.
3. To serve, place a large spoonful of the shrimp into each warmed shell or tortilla and top with the cabbage and pear slaw. Serve with additional salsa, if desired.

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