Shrimp Tacos with Guacamole and South American Slaw From Heather

Slaw
8 ounces jicama, peeled and coarsely shredded
1 medium carrot, coarsely shredded
1 small red bell pepper, stem and seeds removed, thinly sliced
1 small red onion, halved lengthwise and thinly sliced crosswise
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
1/2 teaspoon granulated sugar
1/4 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper

Guacamole
(this recipe or just get a seasoning pack from store with avocado, tomatoes and onions)
2 large Hass avocados, mashed
1 tablespoon finely chopped fresh cilantro leaves
2 teaspoons fresh lime juice
2 teaspoons minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper

marinated shrimp
Ingredients
1 cup olive oil
1/4 cup chopped fresh parsley
1 lemon, juiced
2 tablespoons hot pepper sauce
3 cloves garlic, minced
1 tablespoon tomato paste
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
2 pounds large shrimp, peeled and deveined with tails attached
skewers

8 flour tortillas (8 inches)


Directions For Shrimp
1.In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours.
2.Preheat grill for medium-low heat. Discard marinade.
3.Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.

Taco Directions:
1. In a medium bowl combine the slaw ingredients.

2. In a medium bowl combine the guacamole ingredients and stir with a fork until thoroughly blended. Cover the surface with plastic wrap until ready to use.

3. SEE SHRIMP DIRECTIONS

4. Heat the tortillas over direct high heat for about 20 seconds per side. For each taco, layer a warm tortilla with fish, slaw, and guacamole. Roll up loosely. Serve warm.