Yield: serves 4 - 2 tacos each

Garlic Cilantro Lime Sauce

1/4 cup oil 1/2 cup chopped green onions 1/2 cup cilantro leaves 2 cloves garlic 1/2 teaspoon salt juice of 2 limes 1/2 cup sour cream or full-fat Greek yogurt

cilantro lime slaw

3 cups cabbage finely shredded 1/2 cup red onion thinly sliced 1/3 cup jalapenos de-seeded and thinly sliced 1/4 cup finely chopped cilantro 2 teaspoons olive oil 1 teaspoon honey 1/2 lime juiced salt and pepper to taste

Shrimp Taco Spice Mix:

2 teaspoons each chili powder and cumin 1/2 teaspoon each onion powder and garlic powder 1/4 teaspoon cayenne pepper (more or less to taste) 1 teaspoon coarse sea salt

Stuff for the Shrimp Tacos:

1 lb. shrimp, peeled and deveined, tails removed 2–3 cups shredded green cabbage 8 small tortillas (corn or flour) 2 avocados 1/4 cup cheese lime wedges for serving

Directions

1. Sauce: Pulse all the sauce ingredients in a food processor or blender until mostly smooth. Add water if needed to thin.
2. Slaw: Add the cabbage, jalapenos, red onion and cilantro into a large bowl. Add in the olive oil, honey, lime juice, salt and freshly cracked pepper and toss everything well to combine. Refrigerate the slaw until you are ready to serve.
3. 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.
4. Assembly: For the prettiest and easiest-to-eat assembly, go in this order: smashed avocado, slaw, and shrimp. Finish with cheese, lime wedges, and extra sauce.

Inspired by

• Pinch of Yum
• Lime Thyme