Ingredients
Scale
- Cilantro-Lime Sauce-
- ¼ cup olive oil
- ¼ cup of water
- ½ cup chopped green onions
- ½ cup cilantro leaves
- 2–3 garlic cloves
- ½ teaspoon salt
- juice of 2 limes
- ½ cup sour cream
- Shrimp Tacos-
- 1lb medium shrimp (peeled and deveined, tails removed)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon oregano
- ¼ teaspoon cayenne pepper
- 2–3 cups shredded green cabbage
- 8 small corn tortillas
- queso fresco cheese (crumbled)
- 1–2 avocados (peeled, pitted and mashed)
- lime wedges (for serving)
Instructions
- In a food processor or blender add olive oil, water, green onions, cilantro, garlic, salt and lime juice. Pulse until mostly smooth. Add in sour cream and pulse until combined.
- Heat a drizzle of olive oil in 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 sauté for 5-8 minutes, flipping occasionally until the shrimp are cooked through.
- Toss some of the sauce with the cabbage until it is coated to your liking. The final product should resemble coleslaw. Use the remaining dressing to go on top of the tacos.
- Warm the corn tortillas according to package directions. Spread a spoonful of the avocados on the tortillas, top with a few pieces of shrimp, some coleslaw, and cheese. Serve with lime wedges.