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Shrimp Tacos with Cilantro Lime Slaw

Yields1 ServingPrep Time20 minsCook Time5 minsTotal Time25 mins

Shrimp Tacos with Cilantro Lime Slaw

Cilantro Lime Slaw
 1 cup Sour Cream, lite
 ½ cup Mayonnaise
 ¼ cup Lime juice, about 2 limes
 2 Garlic Cloves, pressed
 2 tbsp Jalapeño, minced
 1 ½ tsp Salt
 2 tbsp Olive Oil
 1 tbsp Honey
 6 cups Red Cabbage, thinly sliced
 ¼ cup Cilantro, chopped
Shrimp
 1 lb Shrimp, raw, tails off (about 24)
 ½ Lime, juiced
 ½ tsp Cumin
 ½ tsp Salt
 1 tbsp Olive Oil
 Salt and Pepper
 12 Flour Tortillas, 4"
 Cilantro and lime wedges for garnish
1

Warm tortillas wrapped in foil in the oven or toaster set to low/warm. Marinate the shrimp with the lime juice, cumin, and salt in a medium bowl. Set aside while you make the slaw.

2

Combine all the slaw dressing ingredients into a medium bowl and whisk together until smooth. In a large bowl, add the cabbage, cilantro, and 3/4 of the dressing, enough to coat, and mix well. Set aside. Reserve the rest of the dressing for shrimp.

3

Drain the shrimp. Heat 1 Tbsp of olive oil in a large saucepan over medium heat. Add shrimp, sprinkle with salt and pepper, and cook just until pink and opaque, about 2-3 minutes. Add the warm shrimp to the remaining dressing and mix well to coat. Let sit for 5 min.

4

Assemble the tacos by layering the slaw first, topping each taco with 2 shrimp, making 3 tacos per serving. Garnish with cilantro and serve with a lime wedge.

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