Shrimp Tacos with Lime Crema
For the toppings:
2 cups of shredded cabbage. I just buy a bag of shredded coleslaw mix when I’m in a hurry.
1 large avocado, peeled, pitted and chopped
½ cup of diced red onion (or more to taste)
1 cup of shredded cheese. I used queso fresco (a crumbly cheese). My husband used Monterrey Jack.
For the sauce:
1/3 cup of sour cream
1/3 cup of mayonnaise (I use avocado oil mayo)
2 Tbl of lime juice (from one squeezed lime)
¾ tsp of garlic powder
Instructions:
Make the sauce first. Stir all of the sauce ingredients in a small bowl and set aside so the flavors meld together.
Put the cleaned and prepped shrimp in a bowl. Add the minced garlic, salt and pepper and stir.
Heat a medium sauté pan on medium high. Add the olive oil and cook the shrimp for one to two minutes per side. Smaller shrimp will require less cooking time. You want your shrimp to be cooked through so there is no pink in the middle.
Transfer them to a platter or bowl to cool down. They do not have to be hot to make your tacos.
Heat your taco shells or tortillas on a cookie sheet in the oven on warm. You can do this while you are cooking the shrimp.
Arrange your toppings so you and your guests can make their tacos with their favorite topping amounts.
I put my cabbage on the bottom of the taco tortilla. Then I add the shrimp and toppings. Lastly, drizzle on some of the lime crema.
Enjoy!
Cheers,
Zola
