Name: Spicy Shrimp Tacos with Garlic Cilantro Lime Slaw
Total time: 30 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 1/2 cup green onions, chopped; 1/2 cup cilantro; 2 cloves garlic; 1 1/2 tsp salt, coarse sea; 2 limes lime, juiced; 1/2 cup sour cream; 1/4 cup water; 2 tsp chili powder; 2 tsp cumin; 1/2 tsp onion powder; 1/2 tsp garlic powder; 1/4 tsp cayenne pepper; 1 lb shrimp, peeled, deveined, tails removed; 2 1/2 cups cabbage, shredded; 8 small tortillas; 2 avocado; 1/4 cup Cotija cheese, crumbled; for serving lime, wedges

Estimate, per serving

Cal: 420
Protein: 28.5g
Carbs: 32g
Fat: 18.5g
Sodium: 680mg
Fiber: 6.5g

Ingredients

olive oil: 3/4 cup
green onionschopped: 1 1/2 cup
cilantro: 1 1/2 cup
garlic: 6 cloves
saltcoarse sea: 4 1/2 tsp
limejuiced: 6 limes
sour cream: 1 1/2 cup1 1/2 cup
water: 3/4 cup
chili powder: 6 tsp
cumin: 6 tsp
onion powder: 1 1/2 tsp
garlic powder: 1 1/2 tsp
cayenne pepper: 3/4 tsp
shrimppeeled, deveined, tails removed: 3 lb3 lb
cabbageshredded: 7 1/2 cups
tortillas: 24 small
avocado: 6
Cotija cheesecrumbled: 3/4 cup3/4 cup
limewedges: for serving

Method

01Pulse olive oil, green onions, cilantro, garlic, salt, and lime juice in a food processor until mostly smooth. Add water if needed to thin.
02Toss cabbage with half the sauce. Reserve remaining sauce for topping.
03Pat shrimp dry. Toss with chili powder, cumin, onion powder, garlic powder, cayenne, and 1 tsp salt in a small bowl.
04Heat a drizzle of oil in a large skillet over medium high heat. Add shrimp and sauté 5 to 8 minutes, flipping occasionally, until cooked through.
05Warm tortillas. Smash avocado onto each tortilla, top with slaw and shrimp, then Cotija, lime wedge, and reserved sauce.

Fits

Gluten-free
Egg-free