I dig lettuce wraps, but to be honest, they sometimes fail me. The lettuce is either too flimsy and the stuffing tumbles out, or it’s too thin and you end up with more sauce on your plate than in your mouth. A real shame.

Cabbage is sturdier and gives you that crunch reminiscent of a hard shell corn taco. Plus with the sweetness from the juicy peaches and corn, it provides a nice contrast to the subtle bitterness of the crisp cabbage.

I recommend using the more outer leaves of the cabbage as opposed to the smaller inner ones if you prefer a less bitter bite!

Shrimp Cabbage Taco

Serves 4, makes 8 small wraps

– 1 tsp. honey
– 2 limes
– 2 Tbs. thinly sliced chives, divided
– 1/4 tsp. smoked paprika
– 1/8 tsp. cayenne
– kosher salt and freshly ground black pepper
– 1/2 lb of medium shrimp (about 24 shrimp), shelled and deveined
– 1/2 Tbs. olive oil
– 1/2 head of cabbage, 8 outer leaves removed, washed and dried
– 2 vine tomatoes, diced with seeds removed
– 2/3 cup fresh corn, or thawed frozen corn
– 1 ripe peach, pitted and diced
– 2 ripe avocados, pitted with skin removed, diced
– 1/2 cup crumbled feta cheese or queso blanco
– 1/4 cup chopped cilantro

In medium bowl, whisk together the honey, juice from 1 lime, 1 Tbs. chives, smoked paprika, cayenne, and a pinch of salt and pepper. Add the shrimp, toss to coat.

In a medium skillet, heat the olive oil over medium-high heat. Add the shrimp, and quickly sauté until shrimp is no longer opaque, 1-2 min. Remove from the skillet and set aside in a bowl.

Arrange the shrimp, cabbage, tomatoes, corn, peach, avocado, cheese and cilantro in separate bowls if you’d like your guests to assemble their own wraps. Otherwise, fill each cabbage shell with 3 shrimp and toppings. Garnish with cilantro and a spritz of lime. Enjoy!