Spicy Shrimp Tacos with Garlic Cilantro Lime Slaw

By vealam

Ingredients

• Garlic Cilantro Lime Sauce:
• 1/4 1/4 1/4 cup oil
• 1/4 1/4 1/4 cup water
• 1/2 1/2 1/2 cup chopped green onions
• 1/2 1/2 1/2 cup cilantro leaves
• 2-3 2-3 to cloves garlic (less if you're sensitive to garlicky things)
• 1/2 1/2 1/2 teaspoon salt
• 2 of 2 limes
• 1/2 1/2 1/2 cup sour cream
• Shrimp Tacos:
• 1 1 1 lb. shrimp, peeled and deveined, tails removed
• 1 1 1 teaspoon each chili powder, cumin, and southwestern seasoning (see notes)
• 1/4 1/4 to teaspoon cayenne pepper (more or less to taste)
• 2-3 2-3 2-3 cups shredded green cabbage
• 8 8 8 small corn tortillas
• 1-2 1-2 1-2 avocados
• Cotija cheese and additional cilantro for topping
• lime wedges for serving

Details

Servings 4
Adapted from pinchofyum.com

Preparation

Step 1

Pulse all the sauce ingredients except the sour cream in a food processor. When mostly smooth, add the sour cream and pulse until combined. Taste and adjust as needed. Set aside.
Heat a drizzle of oil a large skillet over medium high heat. Pat the shrimp dry with paper towels and sprinkle with the spices. Add the shrimp to the hot pan and saute for 5-8 minutes, flipping occasionally, until the shrimp are cooked through.
Toss some of the sauce (not all) with the cabbage until it the cabbage is coated to your liking. It should resemble a coleslaw - you want it to be enough sauce so the cabbage is weighed down a little bit. Use leftover sauce on top of the tacos or in other recipes.
To serve tacos, smash a spoonful of avocado on the tortillas, top with a few pieces of shrimp, top with coleslaw, and finish with Cotjia cheese, cilantro, and lime wedges.