Ingredients

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

Ready In 30 Minutes

Servings: 4

Cooking Instructions

Step 1

  • 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.
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Step 2

  • Heat a drizzle of oil a large skillet over medium high heat. Pat the shrimp dry with paper towels and sprinkle with the spices.
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Step 3

  • Add the shrimp to the hot pan and saute for 5-8 minutes, flipping occasionally, until the shrimp are cooked through.
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  • Length: 8 minutes

Step 4

  • 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.
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Step 5

  • 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.
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