Spicy Shrimp Tacos with Garlic Cilantro Lime Slaw

• servings: 4 servings
• active time: 20 minutes
• total time: 30 minutes

Ingredients

Cilantro Lime Crema

¼ cup oil

¼ cup water

½ cup chopped green onions

½ cup cilantro leaves

2-3 cloves garlic

½ teaspoon salt

juice of 2 limes

½ cup sour cream

Shrimp Tacos

1 lb. shrimp, peeled and deveined, tails removed

1 teaspoon each chili powder, cumin, and southwestern seasoning (chipotle lime marinade is a good sub if on hand)

¼ teaspoon cayenne pepper (more or less to taste)

2-3 cups shredded green cabbage (shredded lettuce is ok)

8 small corn tortillas

1-2 avocados

lime wedges for serving

Optional: 1/4 cup Cotija cheese

Directions

Sauce

Pulse all the sauce ingredients in a food processor or blender until mostly smooth. Add water if needed to thin.

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.

Nutrition

• Calories: 426
• Total Fat: 21.7 g
• Saturated Fat: 4.3 g
• Trans Fat: 0.3 g
• Cholesterol: 199.4 mg
• Sodium: 930.4 mg
• Total Carbohydrate: 34.5 g
• Dietary Fiber: 5.3 g
• Total Sugars: 3.4 g
• Protein: 27.9 g