Shrimp Taco Salad Bowls
Ingredients
- Four 10-inch flour tortillas
- 1/3 cup mayonnaise
- 2 1/2 tablespoons fresh lime juice
- 1/2 teaspoon ground cumin
- 8 cups shredded green and red cabbage (1 pound)
- 1 cup chopped cilantro, plus more for serving
- 3 pickled jalapeños, seeded and thinly sliced (1/4 cup)
- Kosher salt
- Pepper
- 3/4 pound large shrimp, shelled and deveined
- 3/4 teaspoon chili powder
- 2 tablespoons extra-virgin olive oil
- Sliced radishes and diced avocado, for serving
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