Shrimp Tacos with Taco Sauce

Ingredients

• 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

Method

1. 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.
2. 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.
3. 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.
4. 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.
5. Heat the Tortillas - You can toast the tortillas over a gas flame, on a griddle or in a skillet**.
6. To Serve - Build tacos by arranging toppings and shrimp over each toasted tortilla. Serve drizzled with the taco sauce.