Garlic Cilantro Lime Sauce:
1/4 cup oil
1/4 cup water
1/2 cup chopped green onions
1/2 cup cilantro leaves
2 cloves garlic
1/2 teaspoon salt
Juice of 2 limes
1/2 cup sour cream or full-fat Greek yogurt
Shrimp Taco Spice Mix:
2 teaspoons chili powder
2 teaspoons cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper (more or less to taste)
1 teaspoon coarse sea salt
Toppings for the Shrimp Tacos:
1 lb. Shrimp, peeled and deveined, tails removed
2–3 cups shredded green cabbage
1/2 cup cilantro, chopped
8 small tortillas (corn or flour)
Cotija cheese, and lime wedges for serving
Make the Garlic Cilantro Lime Sauce by pulsing all ingredients in a food processors until smooth.
In a small bowl, add all ingredients for the Shrimp Taco Spice Mix. After patting the shrimp dry with a paper towel, add them to the bowl with the seasoning and toss to coat. Heat a drizzle of 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 the shrimp are cooked through. Remove from heat.
In a medium bowl, mix the cabbage with the cilantro and 3/4 of the Garlic Cilantro Lime Sauce.
Assemble tacos adding ingredients to the tortilla in the following order: smashed avocado, cabbage mixture, then shrimp. Top with additional sauce and cotija cheese. Serve with lime wedges.