Shrimp Tacos

• 1 lb shrimp (medium or large), raw
• 1 garlic clove, pressed or minced
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1/4 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1 Tbsp olive oil
• 1/3 cup sour cream
• 1/3 cup mayonnaise
• 1 1/2 Tbsp lime juice, squeezed from 1 medium lime
• 3/4 tsp garlic powder
• 3/4 tsp Sriracha sauce, or to taste
• 8 white corn tortillas (small, 6” diameter), or Hard Taco Shells
• 1/2 small purple cabbage, 2 cups shredded
• 1 large avocado, pitted, peeled, and diced
• 1/2 red onion, diced
• 4 oz Cotija cheese (1 cup grated on a box grater)
• 1/4 bunch cilantro, coarsely chopped
• 1 lime, cut into 8 wedges

Instructions

1. 1

   Make the Shrimp Taco Sauce – In a small bowl, whisk together the sauce ingredients and set aside for the flavors to meld. Transfer to a squeeze bottle if desired.

2. 2

   Prep the Toppings – Thinly slice cabbage, dice the avocado, finely dice the red onion, and coarsely chop the cilantro. Arrange toppings in small bowls for easy serving.

3. 3

   Season the Shrimp – Thaw and pat dry the shrimp with paper towels and place in a medium bowl. Add seasonings and garlic and stir to combine.

4. 4

   Cook the Shrimp – Place a large non-stick pan over medium-high heat. Add 1 Tbsp olive oil and add shrimp in a single layer. Sauté 1-2 minutes per side or just until cooked through. As soon as they are cooked through (white inside with some pink and red accents outside), transfer to a serving platter and set aside to cool.

5. 5

   Heat the Tortillas – You can toast the tortillas over a gas flame, on a griddle or in a skillet.

6. 6

   To Serve – Build tacos by arranging toppings and shrimp over each toasted tortilla. Serve drizzled with the taco sauce.