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
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
Cotija cheese, crumbled
1 large avocado sliced or diced
2 cups shredded red cabbage
8- 6 inch corn tortillas, warmed
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.
*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.