Slawesome Shrimp Tacos

Ingredients

• 1 pound (21-25 count) shrimp, deveined and tail removed
• 1 teaspoon gluten free ground cumin
• ½ teaspoon gluten free chili powder
• ½ teaspoon gluten free paprika
• 1 tablespoon olive oil
• 8 (6-inch) corn tortillas
• 1 Fiesta Lime Slaw recipe
• 1 DOLE® Avocado, peeled, pitted and sliced
• ½ cup thinly sliced DOLE® Red Onion
• 1/3 cup plain nonfat Greek yogurt
• Lime wedges for garnish (optional)

Directions

1. Toss together shrimp, cumin, chili powder and paprika, in medium bowl. Heat oil over medium-high heat, in large skillet. Add shrimp; cook 4 to 6 minutes or until shrimp turn opaque throughout, stirring occasionally. Makes about 1¼ cups.
2. Stack tortillas, on microwave-safe plate, between 2 damp paper towels; heat in microwave oven on high 30 seconds or until warm. Fill tortillas with shrimp, slaw, avocado and red onion; stir yogurt and drizzle over tacos. Serve with lime wedges, if desired.