Delicious Shrimp Tacos with Lime Coleslaw

• Gluten free

• Seafood

  • 500 g Shrimps

• Produce

  • 2 Avocados
  • 1/2 cup Cilantro, leaves
  • 2 cloves Garlic
  • 1/4 tsp Garlic powder
  • 3 cups Green cabbage
  • 1/4 cup Green onions
  • 1 Jalapeno
  • 1 Lime, Juice of
  • 1 Lime, wedges
  • 1 Parmesan and additional cilantro

• Condiments

  • 2 tbsp Tartar sauce

• Baking & Spices

  • 1/2 tsp Cayenne, powder
  • 1/2 tsp Salt
  • 1 Salt

• Oils & Vinegars

  • 2 tbsp Oil

• Bread & Baked Goods

  • 4 Corn tortillas, Small

• Dairy

  • 1/2 cup Sour cream

• Liquids

  • 1/4 cup Water

Found on mayakitchenette.com

Ingredients

• 2 tablespoon oil
• ¼ cup water
• ½ cup sour cream
• 2 tablespoon tartar sauce
• ½ cup cilantro leaves, chopped
• 2 cloves garlic
• ½ teaspoon salt
• Juice of 1 lime
• 1 jalapeno, chopped
• 500g shrimps, peeled and deveined
• ¼ cup green onions, chopped
• ½ teaspoon cayenne powder
• ¼ tsp garlic powder
• Salt to taste
• 3 cups shredded green cabbage
• 4 small corn tortillas
• 2 avocados, cubed
• Parmesan and additional cilantro for topping
• Lime wedges

Directions

• Blend all the sauce ingredients, (except for the cilantro and jalapeno) in a food processor.
• Taste and adjust as needed. Mix in the cilantro and jalapeno
• Heat 1 tablespoon of oil in a frying pan. Add the shrimp to the hot pan and saute for 2 minutes.
• Add the cayenne, salt and garlic powder and cook until the shrimp are cooked through.
• Toss half of the sauce with the cabbage and onions.
• Warm the tortillas and top half an avocado on a tortilla, place spoonfuls of coleslaw and top with a few pieces of shrimp.
• Sprinkle some Parmesan, cilantro and drizzle more sauce over the tacos.