Shrimp Tacos with Cilantro-Lime Crema

Cilantro-Lime Crema Sauce

• 1/4 cup sour cream*

• 1/4 cup mayonnaise

• 1 1/2 Tbsp fresh lime juice

• 3 Tbsp very finely chopped cilantro

• 1 clove finely minced garlic

• Salt and freshly ground black pepper

Shrimp

• 1 lb medium shrimp**, peeled, deveined and tails removed

• 1/2 tsp chipotle chili powder***

• 1/2 tsp chili powder

• 1/2 tsp ground cumin

• 1/4 tsp ground paprika

• 1/4 tsp ground coriander

• 1/2 tsp salt, or to taste

• 1/4 tsp freshly ground black pepper

• 1 Tbsp olive oil

For Serving

• Cotija cheese, crumbled

• 1 large avocado sliced or diced

• 2 cups shredded red cabbage

• 8- 6 inch corn tortillas, warmed

Instructions

• For the Cilantro-Lime Sauce:

• In a bowl whisk together all ingredients while seasoning with salt and pepper to taste. Cover and chill until ready to use.

• For the shrimp:

• In a medium bowl whisk together chipotle chili powder, chili powder, cumin, paprika, coriander, salt and pepper. Add shrimp and toss until evenly coated.

• Heat olive oil in a non-stick skillet over medium-high heat. Add shrimp and cook until opaque and cooked through, tossing once halfway through cooking, about 3 - 4 minutes.

• To assemble tacos:

• Layer cabbage, shrimp, avocados and Cotija over taco shells. Drizzle with Cilantro-Lime Sauce.

Notes:

Serves 4

*Keep in mind weight of shrimp should be taken after thawing.

**1/2 cup light sour cream can be used here in place of the mayonnaise and full fat sour cream.

***If you don't like spicy food just substitute chipotle chili powder with another 1/2 tsp regular chili powder.