Spicy Shrimp Tacos with Garlic Cilantro Lime Slaw

Ingredients

olive oil

1/4 cup

green onionschopped

1/2 cup

cilantro

1/2 cup

garlic

2 cloves

saltcoarse sea

1 1/2 tsp

limejuiced

2 limes

sour cream

Dairy-freecashew creamblend soaked cashews with water and lime juice

1/2 cup1/2 cup

water

1/4 cup

chili powder

2 tsp

cumin

2 tsp

onion powder

1/2 tsp

garlic powder

1/2 tsp

cayenne pepper

1/4 tsp

shrimppeeled, deveined, tails removed

Pescatarianking oyster mushrooms torn into bite-sized piecessear until golden and crispy

1 lb1 lb

cabbageshredded

2 1/2 cups

tortillas

8 small

avocado

2

Cotija cheesecrumbled

Dairy-freenutritional yeast

1/4 cup1/4 cup

limewedges

for serving

Method

1. 01Pulse olive oil, green onions, cilantro, garlic, salt, and lime juice in a food processor until mostly smooth. Add water if needed to thin.
2. 02Toss cabbage with half the sauce. Reserve remaining sauce for topping.
3. 03Pat shrimp dry. Toss with chili powder, cumin, onion powder, garlic powder, cayenne, and 1 tsp salt in a small bowl.
4. 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.
5. 05Warm tortillas. Smash avocado onto each tortilla, top with slaw and shrimp, then Cotija, lime wedge, and reserved sauce.

Fits

• Gluten-free
• Egg-free