Shrimp Tacos recipe

Ingredients

• 1 Tbsp extra-virgin olive oil
• 1 Tbsp lime juice, from 1 lime
• 2 Tbsp taco seasoning
• 1 lbs large shrimp peeled, deveined and tails removed, about 30
• 8 (6-inch) corn tortillas, warmed
• Mexican hot sauce, for serving (optional)
• Lime wedges, for serving

Avocado Crema

• 1 small avocado
• 1 large garlic clove
• 1/4 cup Sour cream
• 1/2 tsp sea salt
• 2 Tbsp Lime juice, from 1-2 limes
• 1/4 cup Cilantro, lightly packed
• 1 small jalapeño, seeded

Cabbage Slaw

• 3 cups thinly shredded green cabbage
• 1/3 cup sliced white onion, paper thin (1/2 medium onion)
• 1/3 cup chopped fresh cilantro leaves

Method

1. In a large bowl mix together the olive oil, lime juice and taco seasoning. Add the shrimp and toss to coat.
2. Make the crema: Add the avocado, garlic, sour cream, salt, lime juice, cilantro and jalapeño to the base of a food processor. Blend until smooth.
3. Make the slaw: In a large bowl toss together the cabbage, raw onion and cilantro with 1/2 cup of avocado crema until fully incorporated.
4. Heat a large skillet over medium. Warm the tortillas, using a little bit of olive oil if desired. Once warmed/toasted, place them on a plate and cover them with a tea towel so that they stay warm. Add the shrimp to the pan and cook until pink and fully cooked through about 2 minutes each side.
5. Place 3-4 shrimp on each tortilla and top with the slaw. Serve with hot sauce if desired.