Description
Plump, spiced shrimp and creamy slaw make these shrimp tacos feel like a restaurant-style meal. Top them off with crumbled Cotija cheese and fresh avocado slices!
Ingredients
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup minced fresh cilantro
- 2 green onions, chopped
- 2 tablespoons lime juice
- 1 tablespoon finely chopped seeded jalapeno pepper
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- 2-1/2 cups shredded cabbage
- 2 tablespoons canola oil
- 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 8 corn or flour tortillas (6 inches)
- 1/2 cup crumbled cotija cheese
- sliced avocado, optional
- lime wedges
Directions
- In a small bowl, combine the first 8 ingredients. In a large bowl, toss cabbage with 1/2 cup sour cream mixture. Save remaining sour cream mixture for serving.
- In a large skillet, heat oil over medium heat. Add shrimp and seasonings. Cook and stir until shrimp turn pink, 4-6 minutes.
- To serve, top each tortilla with cabbage mixture, shrimp, remaining sour cream mixture, Cotija cheese and, if desired, avocado. Serve with lime wedges.
