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Shrimp Tacos

Toasted corn tortillas loaded with spicy shrimp, crisp cabbage, red onion, avocado, cilantro, and Cotija cheese topped with a creamy avocado cilantro lime sauce that is out of this world!
Course: Entrée
Cuisine: American, Mexican
Servings: 4 two tacos each

Ingredients

AVOCADO CILANTRO LIME SAUCE:

  • 1 lg. avocado peeled, pitted & chopped
  • Juice of 1 lime
  • 3/4 c. milk
  • 3/4 c. plain Greek yogurt
  • 1/2 jalapeno seeds removed
  • 1/4 c. cilantro packed
  • 1 tsp. vinegar
  • 1/2 tsp. salt
  • 1/4 tsp. garlic powder

TACO TOPPINGS:

  • 1 c. shredded green cabbage
  • 1 c. shredded purple cabbage
  • 1 lg. avocado diced
  • 1/2 sm. red onion diced
  • 1/2 bunch cilantro coarsely chopped
  • 1 c. grated Cotija cheese
  • 1 lime cut into 8 wedges
  • 8 6-inch white corn tortillas toasted for serving

SHRIMP:

  • 1 lb. lg. raw shrimp peeled & deveined
  • 1 clove garlic pressed
  • 2 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 1/4 tsp. cayenne
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1 T. extra virgin olive oil

Instructions

  • AVOCADO CILANTRO LIME SAUCE: Place all the sauce ingredients into a food processor and puree until smooth. Pour into a small bowl or squeeze bottle and refrigerate until ready to assemble.
  • TACO TOPPINGS: Thinly slice both cabbages, diced avocado (sprinkle with lime juice to prevent browning) red onion, and coarsely chop cilantro. Add these to a serving platter. Grate Cotija cheese and slice the lime into wedges, place these into small bowls and add to the platter.
  • TORTILLAS: Toast the tortillas in a dry skillet over medium-high heat until golden brown in spots, about 30 seconds per side. Transfer to a plate, keep warm.
  • SHRIMP: Pat dry shrimp with paper towels and place in a medium bowl. Add seasonings and garlic; stir to combine.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp, cook 2-3 minutes per side until pink and cooked through. Transfer shrimp to the serving platter along with warm tortillas.
  • TO ASSEMBLE: Arrange toppings and 3 shrimp over toasted tortillas. Drizzle with avocado cilantro lime sauce and devour!