1ouncebox Old El Paso Crunchy Taco Shellswarmed, 6.89
To make the slaw, combine the cabbage, corn, peach, jalapeno, white balsamic vinegar, lime juice, basil and cilantro in a large bowl. Toss well to combine. Taste and season with salt and pepper. Cover and let sit in the fridge for at least 15 minutes or up to overnight.
To make the tacos, heat a large skillet over medium heat. Once hot, add the seafood, olive oil, smoked paprika, salt and pepper. Toss well to coat. Cook until the seafood turns white/pink and is cooked through, about 5-8 minutes. Once the seafood is cooked. Remove it from the skillet and place on a plate.
To the skillet, add the butter and allow to melt. Wisk the flour into the butter until a smooth paste forms and then cook 30 seconds. Add the diced green chilies and cook another 30 seconds. Slowly whisk in the green enchilada sauce and cream until combined. Season with cayenne, salt and pepper. Bring the sauce to a boil, once boiling, reduce the heat and simmer until the sauce has thickened and is creamy, about 5 minutes.
Slide the cooked seafood and lime juice + zest into the cream sauce and warm throughout.
To serve, divide the seafood among warmed taco shells. Drizzle with a little of the cream sauce left in the pan and then top with slaw. Eat immediately.
* If your family does not like seafood, ground chicken or beef will work in place of the seafood. * For an even spicier taco, try adding 1-2 teaspoons of Old El Paso Spicy Taco Seasoning to the cream sauce.