Spicy Shrimp Tacos with Garlic Cilantro Lime Slaw

• servings: Yield: 4 (2 small tacos
• active time: 20 mins
• total time: 30 minutes

Ingredients

garlic cilantro lime sauce:

1/4 cup oil

1/4 cup water

1/2 cup chopped green onions

1/2 cup cilantro leaves

2 cloves garlic

1/2 teaspoon salt

juice of 2 limes

1/2 cup sour cream or full-fat Greek yogurt

shrimp taco spice mix:

2 teaspoons each chili powder and cumin

1/2 teaspoon each onion powder and garlic powder

1/4 teaspoon cayenne pepper (more or less to taste)

1 teaspoon coarse sea salt

stuff for the shrimp tacos:

1 lb. shrimp, peeled and deveined, tails removed

2–3 cups shredded green cabbage

8 small tortillas (corn or flour)

avocados, Cotija cheese, and lime wedges for serving

Directions

Sauce: Pulse all the sauce ingredients in a food processor or blender until mostly smooth.

Slaw: Toss some of the sauce (not all) with the cabbage. We’ll use the leftover sauce to top the tacos.

Shrimp: Pat the shrimp dry with paper towels. Toss the shrimp in a small bowl with the spice mix to get it coated. Heat a drizzle of oil a large skillet over medium high heat. Add the shrimp to the hot pan and sauté for 5-8 minutes, flipping occasionally, until the shrimp are cooked through.

Assembly: For the prettiest and easiest-to-eat assembly, go in this order: smashed avocado, slaw, and shrimp. Finish with Cotjia cheese, lime wedges, and extra sauce.