Yield: 4

Adapted from: Natasha’s Kitchen

Not a fan of Cotija cheese, so I will probably just use Tex/Mex.

Shrimp taco sauce:

• ⅓cup sour cream 
• ⅓cup mayonnaise
• 1½TBS lime juice, squeezed from 1 medium lime
• ¾tsp garlic powder
• dash hot sauce, or to taste

For the shrimp:

• 1lb shrimp (medium or large), raw
• 1garlic clove, pressed or minced
• ½tsp sea salt
• ¼tsp black pepper
• ¼tsp ground cumin
• pinch cayenne pepper

Shrimp taco toppings:

• 8white corn tortillas, (small, 6” diameter), or Hard Taco Shells
• ½small purple cabbage, 2 cups shredded
• 1large avocado, pitted, peeled, and diced
• ½red onion, diced
• 4oz Cotija cheese or substitute, (1 cup grated on a box grater)
• ¼bunch cilantro, coarsely chopped
• 1lime, cut into 8 wedges
• 1TBS olive oil

Make the shrimp taco sauce:

In a small bowl, whisk together the sauce ingredients and set aside for the flavors to meld. Transfer to a squeeze bottle if desired.

Prep the toppings:

Thinly slice cabbage, dice the avocado, finely dice the red onion, and coarsely chop the cilantro. Arrange toppings in small bowls for easy serving.

Season the shrimp:

Thaw and pat dry the shrimp with paper towels and place in a medium bowl. Add seasonings and garlic and stir to combine.

Cook the shrimp:

Place a large non-stick pan over medium-high heat. Add 1 TBS olive oil and add shrimp in a single layer. Sauté 1-2 minutes per side or just until cooked through. As soon as they are cooked through (white inside with some pink and red accents outside), transfer to a serving platter and set aside to cool.

Heat the tortillas:

You can toast the tortillas over a gas flame, on a griddle or in a skillet**.

To serve:

Build tacos by arranging toppings and shrimp over each toasted tortilla. Serve drizzled with the taco sauce.

Notes

**How to heat tortillas:

Gas stove:

Toast tortillas one at a time over an open gas stovetop flame on medium/low heat (about 10 seconds per side) until lightly charred on the edges.

Toast tortillas in the oven:

Arrange in a single layer on a baking sheet and broil about 6-8 inches from the heat source for 2 minutes or until you see browned spots on the tortillas.

Heat a griddle or cast-iron skillet to medium-high heat and toast tortillas for 15-30 seconds on each side or until golden. No oil needed.