1 pound
large shrimp, peeled, deveined and tails removed (about 30)
Avocado Crema
1 small
avocado
1 large
garlic clove
¼ cup
Sour cream
½ teaspoon
sea salt
2 tablespoons
lime juice, (from 1-2 limes)
¼ cup
cilantro, lightly packed
1 small
jalapeño, seeded
Cabbage Slaw
3 cups
shredded green cabbage
¼
white onion, very thinly sliced
⅓ cup
fresh cilantro leaves, chopped
For serving
8 (6-inch)
corn tortillas, warmed
Lime wedges
Mexican hot sauce, (optional)
Method
In a large bowl combine 2 tablespoons of the olive oil, lime juice, and taco seasoning. Add the shrimp and toss to coat.
Make the crema. Add the avocado, garlic, sour cream, salt, lime juice, cilantro, and jalapeño to a food processor. Blend until smooth.
Make the slaw. In a large bowl combine the cabbage, onion, and cilantro. Toss together with ½ cup of the avocado crema until fully incorporated.
In a large skillet, heat the remaining 1 tablespoon olive oil over medium heat. Once the oil is glistening, add the shrimp and cook until opaque and fully cooked through, about 2 to 3 minutes per side.
Place 3 to 4 shrimp on each tortilla, then top with the slaw. Serve with lime wedges and hot sauce, if using.