Shrimp Tacos

• portions: 8 servings
• temps actif: 20 minutes
• temps total: 30 minutes

Ingrédients

1/3 cup sour cream

1/3 cup mayonnaise

1 1/2 Tbsp lime juice (squeezed from 1 medium lime)

3/4 tsp garlic powder

3/4 tsp Sriracha sauce (or to taste)

8 white corn tortillas (small, 6” diameter), or Hard Taco Shells)

1/2 small purple cabbage (2 cups shredded)

1 large avocado (pitted, peeled, and diced)

1/2 red onion (diced)

4 oz Cotija cheese (1 cup grated on a box grater)

1/4 bunch cilantro (coarsely chopped)

1 lime (cut into 8 wedges)

1 lb shrimp (medium or large) (raw)

1 garlic clove (pressed or minced)

1/2 tsp sea salt

1/4 tsp black pepper

1/4 tsp ground cumin

1/4 tsp cayenne pepper

1 Tbsp olive oil

Instructions

Make the Shrimp Taco Sauce - In a small bowl, whisk together the sauce ingredients and set aside for the flavors to meld. Transfer to a squeeze bottle if desired.

Prep the Toppings - Thinly slice cabbage, dice the avocado, finely dice the red onion, and coarsely chop the cilantro. Arrange toppings in small bowls for easy serving.

Season the Shrimp - Thaw and pat dry the shrimp with paper towels and place in a medium bowl. Add seasonings and garlic and stir to combine.

Cook the Shrimp - Place a large non-stick pan over medium-high heat. Add 1 Tbsp olive oil and add shrimp in a single layer. Sauté 1-2 minutes per side or just until cooked through. As soon as they are cooked through (white inside with some pink and red accents outside), transfer to a serving platter and set aside to cool.

Heat the Tortillas - You can toast the tortillas over a gas flame, on a griddle or in a skillet**.

To Serve - Build tacos by arranging toppings and shrimp over each toasted tortilla. Serve drizzled with the taco sauce.

Nutrition

• Calories: 308 kcal
• Lipides Totaux: 18 g
• Lipides Saturés: 5 g
• Cholestérol: 163 mg
• Sodium: 849 mg
• Glucides Totaux: 21 g
• Fibres Diététiques: 5 g
• Sucres Totaux: 4 g
• Protéines: 17 g