Spicy Shrimp Tacos with Cilantro Lime Slaw

Ingredients

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ½ cup, chopped or 50g

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

• Garlic

  Raw

  2 clove or 6g

• Salt

  Table

  1 tsp or 6g

• Lime juice

  Raw

  2 lime yields or 88g

• Sour cream

  Reduced fat, cultured

  ½ cup or 121g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Shrimp

  Crustaceans, mixed species, raw

  16 oz or 454g

• Chili powder

  Spices

  2 tsp or 5g

• Cumin

  Spices, cumin seed

  2 tsp, ground or 6g

• Onion powder

  Spices

  ½ tsp or 1g

• Garlic powder

  Spices

  ½ tsp or 2g

• Cayenne pepper

  Spices, red or cayenne

  1 pinch or 0.4g

• Cabbage

  Raw

  2 cup, shredded or 140g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Tortillas

  Ready-to-bake or -fry, flour

  8 tortilla, medium or 368g

Directions

1. In a food processor, combine the olive oil for the sauce, scallions, cilantro, half of the salt, lime juice, and sour cream. Pulse until mostly smooth, adding water if needed for consistency. Adjust seasoning to taste and set aside.
2. Toss some of the sauce with the shredded cabbage, reserving the rest for topping the tacos.
3. In a small bowl, mix the remaining salt, chili powder, cumin, onion powder, garlic powder, and cayenne to taste to create the spice blend. Pat the shrimp dry and toss with the spice mixture until well coated.
4. Heat the remaining olive oil in a large skillet over medium-high heat. Add the shrimp to the hot pan and sauté for 5-8 minutes, flipping occasionally, until cooked through.
5. To assemble the tacos, spread mashed avocado on each tortilla, add a few pieces of shrimp, top with slaw, and drizzle with the remaining sauce.