It's Cinco de Mayo! I wanted to try a really easy week-night meal that would also be a great way to celebrate, so I made these delicious and super easy shrimp tacos. Do you celebrate Cinco de Mayo? I've been celebrating Cinco de Mayo ever since I moved to Arizona in 2003. My friend calls it 'Cinco de Drinko' so I've definitely also made my fair share of beverages to celebrate this holiday - including the doraltos, margaritas, and micheladas. I've also made some other original recipes to celebrate the day - including this delicious Mexican street corn recipe, and these homemade churros! If you haven't made shrimp tacos before, I'm telling you, this is a must-try recipe. It honestly took me only about 10 minutes to make. I bought cleaned and de-veined fresh shrimp from the supermarket. The only thing that took time was actually prepping all of the sides. I bought pre-made pico de gallo from the supermarket too. You could even buy pre-made slaw to make it even easier. Honestly, if you like shrimp, you need to try this recipe. It was one of the easiest dinners I've made in a long time and we all really enjoyed the fresh flavors. \tEasy Shrimp Tacos \t\t \t\t\t \t \t\t\t \t \t\t2 tbsp vegetable oil1 1\/2 lbs of uncooked shrimp (peeled and deveined)6 oz enchilada sauce (1 six-ounce can)1\/2 tsp ground cumin1 tbsp unsalted butter16 corn tortillaspico de galloavocado slices1\/2 head green cabbage1\/2 head purple cabbage\t \t \t\tHeat the oil in a heavy skillet over high heat.Throw in the shrimp and cook, tossing it around, until opaque, 2 to 3 minutes.Reduce the heat to low and pour in the tomato or enchilada sauce, stirring to combine.Stir in the cumin and cook for another 1 to 2 minutes. Add the butter, then remove it from the heat.Serve with warm tortillas stuffed with shrimp and topped with mixed cabbage, pico de gallo, avocado slices, and cilantro. You can serve with a wedge of lime to squeeze on before eating.\u00a0\t \t \t\t\t \t \t\tMexican\t Easy Shrimp Tacos For the Shrimp: 2 tablespoons vegetable oil 1 1\/2 pounds peeled and deveined shrimp, tails removed One 6-ounce can of enchilada sauce 1\/2 teaspoon ground cumin 1 tablespoon butter For Serving: 16 corn tortillas, warmed according to the package instructions Pico de gallo Avocado slices 1\/2 head green cabbage, thinly sliced 1\/2 head purple cabbage, thinly sliced Lime wedges 1\/2 bunch fresh cilantro, roughly chopped Directions: For the shrimp: Heat the oil in a heavy skillet over high heat. Throw in the shrimp and cook, tossing it around, until opaque, 2 to 3 minutes. Reduce the heat to low and pour in the tomato or enchilada sauce, stirring to combine. Stir in the cumin and cook for another 1 to 2 minutes. Add the butter, then remove it from the heat. Serve with warm tortillas stuffed with shrimp and topped with mixed cabbage, pico de gallo, avocado slices, and cilantro. You can serve with a wedge of lime to squeeze on before eating. Note: Some people also serve with creme fraiche or sour cream. You could also make a cabbage slaw to serve with the shrimp tacos. I personally prefer shredded cabbage without that wet-dressing texture.