1 Pound Shrimp (Peeled and Deveined)
2 Tablespoons Extra Virgin Olive Oil
1 Teaspoon Chili Powder
1 Teaspoon Cumin
1 Teaspoon Salt
1 Teaspoon Black Pepper
2 Cups Cabbage (Shredded)
½ Cup Fresh Lime Juice (Approximately 3 Limes)
1 Clove Garlic (Peeled and Crushed)
1 Small Jalapeno (Minced)
½ Cup Red Onion (Diced)
½ Cup Sour Cream
2 Tablespoons Milk
Optional (For Garnish):
1 Cup Cilantro
- In a medium sized bowl, combine olive oil and seasonings for shrimp and mix into a paste. Toss the shrimp in the spice mixture until fully coated. Allow to sit and marinate 10 minutes or more before grilling shrimp on a cooktop or flame.
- Prepare ingredients for the slaw, chop and dice according to list. Combine all ingredients in a bowl and mix until the vegetables are coated with sour cream and milk mixture. Add salt and pepper as needed to taste.
- Warm corn tortillas approximately 20 seconds per side on a hot pan or grill.
- Build tacos by putting the slaw in the middle of the tortilla first, then top with 3-5 shrimp per taco, depending on their size. If desired, finish with slices of avocado and sprigs of cilantro.