Ingredients
Scale
GARLIC CILANTRO 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
1/4 cup water (if needed, to thin sauce)
SHRIMP 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
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 Cotija cheese
lime wedges for serving
Instructions
- Make the Sauce: Pulse all the sauce ingredients in a food processor or blender until mostly smooth. Add water if needed to thin.
- Toss the Slaw: Toss some of the sauce (not all) with the cabbage—save the rest for drizzling on top.
- Cook the Shrimp: Pat the shrimp dry with paper towels. Toss them with the spice mix to coat. Heat a drizzle of oil in a large skillet over medium-high heat, then sauté the shrimp for 5–8 minutes, flipping occasionally, until cooked through.
- Assemble the Tacos: Layer smashed avocado, slaw, and shrimp onto tortillas. Top with Cotija cheese, lime wedges, and any extra sauce you’ve got.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Main Dish
- Method: Stove
- Cuisine: Mexican
