SPICY SHRIMP TACOS with GARLIC CILANTRO LIME SLAW (Adapted from Pinch of Yum)
Garlic cilantro lime sauce:
1/4 cup olive oil
1/4 cup water
1/2 cup chopped green onions
1/2 cup chopped cilantro leaves
2 cloves garlic
1 tsp salt
juice of 2 limes
3/4 cup sour cream
Shrimp taco spice mix:
2 tsp chili powder 2 tsp cumin
1/2 tsp onion powder 1/2 tsp garlic powder
1/4 tsp cayenne pepper
1 tsp coarse sea salt
For the tacos:
1 lb large raw shrimp, peeled and deveined
2–3 cups shredded green cabbage
8 small tortillas (corn or flour)
Avocados, Cotija or other shredded cheese, chopped cilantro and lime wedges for serving
Pulse all the sauce ingredients in a food processor or blender until smooth. The sauce is best made a bit earlier and refrigerated so the flavors have time to blend.
When ready to eat, mix some of the sauce with the cabbage, just to moisten. Set aside remaining sauce to top the tacos.
Mix spice mix ingredients together.
Pat the shrimp dry with paper towels. Toss the shrimp in a small bowl with the spice mix to get it coated. Heat about a tablespoon or less of oil a large skillet over medium high heat.
Add the shrimp to the hot pan and saute for 5-8 minutes, flipping occasionally, until the shrimp are cooked through.
***Alternately, you could put the shrimp on skewers like I did, and then grill until done.
Heat the tortillas either in a pan or on the grill to warm them up.
Assemble the tacos with the cooked shrimp and slaw, and serve chopped avocados, shredded cheese, additional chopped cilantro, some salsa and lime wedges on the side.