Spicy Shrimp Tacos with Garlic Cilantro Lime Slaw

• Gluten free

• Seafood

  • 1 lb Shrimp

• Produce

  • 1 Avocados
  • 1/2 cup Cilantro, leaves
  • 1 Cotija cheese and additional cilantro
  • 2 cloves Garlic
  • 2 cups Green cabbage
  • 1/2 cup Green onions
  • 1 Lime
  • 2 Limes, juice of

• Baking & Spices

  • 1/4 tsp Cayenne pepper
  • 1 tsp Chili powder
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1/4 cup Oil

• Bread & Baked Goods

  • 8 Corn tortillas, Small

• Dairy

  • 1/2 cup Sour cream

• Liquids

  • 1/4 cup Water

Found on pinchofyum.com

Description

Ingredients

• ¼ cup oil
• ¼ cup water
• ½ cup chopped green onions
• ½ cup cilantro leaves
• 2-3 cloves garlic (less if youre sensitive to garlicky things)
• ½ teaspoon salt
• juice of 2 limes
• ½ cup sour cream
• 1 lb. shrimp, peeled and deveined, tails removed
• 1 teaspoon each chili powder, cumin, and southwestern seasoning (see notes)
• ¼ teaspoon cayenne pepper (more or less to taste)
• 2-3 cups shredded green cabbage
• 8 small corn tortillas
• 1-2 avocados
• Cotija cheese and additional cilantro for topping
• lime wedges for serving

Directions

• 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.