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Spicy Shrimp Tacos with Garlic Cilantro Lime Slaw
Ingredients
- 14 cup oil
- 12 cup green onions chopped
- 12 cup cilantro leaves
- 2 cloves garlic
- 12 teaspoon salt
- juice of 2 limes
- 12 cup sour cream or fullfat greek yogurt
- 14 cup water if needed to thin sauce
- 2 teaspoons each chili powder and cumin
- 12 teaspoon each onion powder and garlic powder
- 14 teaspoon cayenne pepper more or less to taste
- 1 teaspoon coarse sea salt
- 1 lb shrimp peeled and deveined, tails removed
- 23 cups green cabbage shredded
- 8 flour
- 2 avocados
- 14 cup Cotija cheese
- wedges lime for serving
Directions
- Sauce: Pulse all the sauce ingredients in a food processor or blender until mostly smooth. Add water if needed to thin.
- Slaw: Toss some of the sauce (not all) with the cabbage. We’ll use the leftover sauce to top the tacos.
- Shrimp: Pat the shrimp dry with paper towels. Toss the shrimp in a small bowl with the spice mix to get it coated. Heat a drizzle of oil a large skillet over medium high heat. Add the shrimp to the hot pan and sauté for 5-8 minutes, flipping occasionally, until the shrimp are cooked through.
- Assembly: For the prettiest and easiest-to-eat assembly, go in this order: smashed avocado, slaw, and shrimp. Finish with Cotjia cheese, lime wedges, and extra sauce.
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