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Export 20 ingredients for grocery delivery
Step 1
Prepare the shrimp and pat them dry.
Step 2
Mix the ancho chili powder, cumin, salt, pepper, and almond flour together in a large mixing bowl.
Step 3
Add the shrimp in and mix to coat evenly and set aside.
Step 4
Mix the yogurt, vinegar, lime juice, honey, smoked paprika, garlic, chili powder, and salt together.
Step 5
Set aside.
Step 6
Mix the green cabbage, red cabbage, and carrots.
Step 7
Add in about 3/4 of the sauce and mix to coat evenly.
Step 8
Set aside.
Step 9
Heat the avocado oil in a sauté pan or skillet over medium heat.
Step 10
Cook the shrimp in the oil for about 5-7 minutes, or until the seasoning coating begins to brown and the shrimp are evenly warm.
Step 11
While the shrimp are cooking, heat the tortillas on a separate burner.
Step 12
Layer each tortilla with the slaw mixture, Baja shrimp, chopped red onion, cotija cheese, a drizzle of extra sauce, and chopped cilantro.
Step 13
Enjoy!
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