SPICY SHRIMP TACOS WITH GARLIC CILANTRO LIME SLAW

SPICY SHRIMP TACOS WITH GARLIC CILANTRO LIME SLAW image

Provided by Brigitte S.

Time 35m

Yield 8 Mini Tacos, 4 serving(s)

Number Of Ingredients 16

1/4 cup oil
1/4 cup water
1/2 cup chopped green onion
1/2 cup cilantro leaf
2 -3 garlic cloves (less if you're sensitive to garlicky things)
1/2 teaspoon salt
2 limes, juice of
1/2 cup sour cream
1 lb shrimp, peeled and deveined, tails removed
1 teaspoon chili powder, cumin, and southwestern seasoning
1/4 teaspoon cayenne pepper (more or less to taste)
2 -3 cups shredded green cabbage
8 small corn tortillas
1 -2 avocado
1 cup Cotija cheese, and additional cilantro for topping
8 lime wedges, for serving

Steps:

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.