Shrimp Tacos with Cabbage Slaw
Ingredients
Scale
- 1 kg large shrimp, peeled and deveined
- 2 tbsp olive oil, divided
- 1/2 tsp salt
- 3 tbsp taco seasoning
- whole wheat flour tortillas
- 1 avocado, diced
for cabbage slaw
- 3 cups shredded cabbage
- 1 cup shredded red cabbage
- 1 tsp sugar
- 1 tsp salt
- 1/4 cup mayonnaise
- juice of 1 lime
garlic sour cream sauce
- 1 cup sour cream
- 4 garlic cloves, minced
- 1/2 tsp salt
- juice of 1 lime
for garnish
- lime wedges
- chopped cilantro
Instructions
- Season the Shrimp: Rinse and pat dry the shrimp. Transfer to a mixing bowl and drizzle with 1 tbsp of olive oil. Mix well. Sprinkle with taco seasoning and set aside to let absorb flavor.
- Make the Garlic Sour Cream Sauce: Combine all the ingredients in a small bowl and set aside in the fridge.
- Make the Cabbage Slaw: Combine all the ingredients in a small bowl and set aside in the fridge. Taste and adjust the seasoning according to your preference.
- Cook The Shrimp: Heat the 1 tbsp olive oil left and sauté the shrimp until cooked.
- Assemble the tacos: You can choose to warm the tortilla in a pan (one by one) on the stovetop or in the microwave (in a stack covered by a lightly damp towel). When tortillas are warm, it’s time to assemble your tacos. Fill your tortillas with cabbage slaw (about 2 spoonfuls), your desired number of shrimp (4-5 is enough), diced avocados, and chopped cilantro. Finish with a drizzle of the garlic sour cream sauce and a squeeze of lime.
- Serve and enjoy!