shrimp tacos (with an asian twist)

i was in charge of making christmas eve dinner this year. since my grandparents started spending winters in florida, it's just my mom, dad, sister and i. we've also never been very traditional, so i decided to make a light and refreshing meal: shrimp tacos and pomegranate margaritas! 

shrimp tacos (with an asian twist)

for the shrimp:
1 lb wild-caught shrimp, peeled and deveined 
1 tbsp sesame oil 
2 tbsp chili powder 
1 tsp salt 
juice of 1/2 a lime

for the cabbage slaw: 
1 lb. shredded red and green cabbage 
juice of 2 limes 
2 tbsp sesame oil 
1 tbsp tamari or soy sauce

extras:
1 white onion, diced 
frozen pineapple chunks, defrosted 
large handful cilantro, chopped 
1 avocado, sliced 
crumbled cotija cheese 
12 corn tortillas

place shrimp, oil, salt, lime and chili powder in a bowl and toss to coat evenly. place shrimp in a large non-stick frying pan on medium-high heat and stir until they turn pink and firm. combine cabbage, lime juice, sesame oil and tamari in a large bowl and stir until all ingredients are incorporated. warm tortillas in a lightly greased pan on medium heat, about 1 minute on each side. serve all ingredients in separate bowls so people can choose which toppings they want based on their preference.