Spicy Shrimp Tacos with Garlic Cilantro Lime Slaw

By Lindsay Ostrom · pinchofyum.com

4 (2 small tacos each)

20 min

Charred shrimp seasoned with chili and cumin, served in tortillas with garlicky cilantro-lime slaw, avocado, and crema.

prepPat shrimp dry with paper towels
60 ml oil	Blend sauce until mostly smooth	Toss cabbage with some sauce	Assemble: avocado, slaw, shrimp, cheese, lime & sauce
30 g chopped green onions
15 g cilantro leaves
2 cloves garlic
1/2 teaspoon salt
juice of 2 limes
120 ml sour cream or full-fat Greek yogurt
60 ml water (if needed, to thin sauce)
2–3 cups / 150–225 g shredded green cabbage
2 teaspoons chili powder	Coat shrimp with spice mix	Sauté shrimp 5–8 min until cooked through
2 teaspoons cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper (more or less to taste)
1 teaspoon coarse sea salt
450 g large shrimp, peeled, deveined, tails removed
8 small tortillas (corn or flour)
2 avocados
30 g Cotija cheese
lime wedges for serving

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