I’ve probably followed over hundreds of recipes by now and this one is definitely in my top 10. It’s so good my boyfriend and I have been craving them since the moment we took our last bites, they’re that good!! The shrimp is packed with spice and a kick, the avocado adds a bit of creaminess, and the slaw is incredibly fresh and zesty. I lot of times I add a little bit of my own touches or modifications when following recipes, but this one did not need a makeover in the least bit- it’s perfect 😛
Serves: 4 Time: 40 minutes
For the Garlic Cilantro Lime Sauce
- ¼ cup oil
- ¼ cup water
- ½ cup chopped green onions
- ½ cup cilantro leaves
- 2-3 cloves garlic (less if you’re sensitive to garlicky things)
- ½ teaspoon salt
- juice of 2 limes
- ½ cup sour cream
For the Shrimp Tacos
- 1 lb. shrimp, peeled and deveined, tails removed
- 1 teaspoon each chili powder, cumin, and southwestern seasoning
- ¼ teaspoon cayenne pepper (more or less to taste)
- 2-3 cups shredded green cabbage
- 8 small corn tortillas
- 1-2 avocados
- Cotija cheese and additional cilantro for topping
- lime wedges for serving
Directions: 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.
Calories (2 tacos): 356, Total Fat: 19g, Total Carbs: 23g, Fiber: 7g, Sugars: 2.5g, Protein: 27g
Recipe from Pinch of Yum