INGREDIENTS
Cilantro Lime Dressing
- 1/4 cup oil
- 2 tbs water
- 1/2 cup fresh cilantro, chopped
- 2 cloves garlic
- 1/2 teaspoon salt
- juice of 2 limes
- 1/2 cup sour cream or full-fat Greek yogurt
- 1 tbs siracha or hot sauce
INSTRUCTIONS
Combine all ingredients. while preparing other ingredients
Tacos
- 2 cups shredded green cabbage
- 1/2 cup chopped green onions
- 2 tsp chili powder
- 2 tsp cumin
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 teaspoon cayenne pepper (more or less to taste)
- 1/4 tsp black pepper
- 1 teaspoon coarse sea salt
- 1lb easy peel, deveined shrimp
- 1 lime, quartered
- Optional, avocado wedges
- 3 tbs Canola oil
- 2 tbs butter
- 8 small tortillas
INSTRUCTIONS
- Make slaw by tossing cabbage and green onion with dressing, Refrigerate
- Peel and rinse shrimp. Pat dry.
- In a small bowl, combine chili powder, onion powder, garlic powder, cayenne, black pepper and sat. Add your shrimp and toss to coat each.
- Heat canola oil on med/high in a skillet
- Sautee shrimp for 4-5 minutes on each side. If you’re not quite ready to serve, or preparing multiple batches of shrimp, you can place your shrimp on foil in a 250 degree oven to keep warm.
- Heat 1 tbs butter in another skillet. Lightly brown tortillas. You want them to still be pliable. Repeat until all tortillas are cooked.
- Assemble tacos by laying out tortillas and placing avocado wedges on each. Add shrimp, and top each with slaw. Garnish with additional cilantro and serve with lime wedges.