INGREDIENTS
1/4 cup oil
1/4 cup water
1/2 cup green onions, chopped
1/2 cup cilantro leaves
3 cloves garlic
1/2 tsp. salt
Juice of 2 limes
1/2 cup sour cream
for the shrimp tacos
1 lb. shrimp, peeled, deveined and tails removed
1 tsp. chili powder
1 tsp. cumin
1 tsp. southwest seasoning
1/4 tsp. cayenne pepper
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 the first 7 ingredients in a food processor.
When smooth, add the sour cream and pulse until combined. Taste and adjust as needed. Set aside.
Heat a drizzle of 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 saute for 5 to 8 minutes, flipping occasionally, until the shrimp are cooked through.
Toss some of the sauce (not all) with the cabbage until the cabbage is coated to your liking. It should resemble a coleslaw. You want it to be covered with enough sauce so the cabbage is weighed down a little bit.
Use leftover sauce on top of the tacos.
To serve tacos, smash a spoonful of avocado on the tortillas and top with a few pieces of shrimp and coleslaw.
Finish with Cotija cheese, cilantro and lime wedges.
