Persian Lime Shrimp Tacos with Elderflower Slaw

Ingredients:

For the shrimp:

• 1 lb shrimp, peeled and deveined
• 2 tbsp J. Olive Co. Persian Lime Olive Oil
• 1 tsp smoked paprika
• ½ tsp garlic powder
• Salt & pepper to taste

For the slaw:

• 2 cups shredded cabbage (red and green mix)
• ¼ cup shredded carrots
• 2 tbsp J. Olive Co. Elderflower Balsamic
• 1 tbsp J. Olive Co. Persian Lime Olive Oil
• 1 tsp honey
• 1 tbsp chopped cilantro
• Salt & pepper to taste

For assembly:

• 6 small corn or flour tortillas
• ½ avocado, sliced
• Lime wedges

Instructions:

1. Toss shrimp with Persian Lime Olive Oil, smoked paprika, garlic powder, salt, and pepper. Let marinate for 10 minutes.
2. Heat a skillet over medium-high heat and cook shrimp for 2–3 minutes per side until opaque.
3. In a bowl, toss cabbage and carrots with Elderflower Balsamic, Persian Lime Olive Oil, honey, cilantro, salt, and pepper.
4. Warm tortillas, then assemble with shrimp, slaw, and avocado slices. Serve with lime wedges.