Firecracker Festive Shrimp Tacos

Allergens

Shellfish, Soy (in sour cream)

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 cups coleslaw mix
• 8 corn tortillas
• 1 cup cilantro, chopped
• 1 lime, cut into wedges
• 1 avocado, sliced
• 1/2 cup sour cream
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• Salt and pepper, to taste
• 3 tbsp olive oil

Instructions

1. In a large bowl, mix shrimp with chili powder, smoked paprika, cumin, garlic powder, cayenne pepper, salt, and pepper. Toss until evenly coated.
2. Preheat the grill or a large skillet to medium high heat. Add olive oil and grill or cook shrimp until pink and slightly charred on both sides. Remove from heat.
3. In a small bowl, mix sour cream with lime juice and a pinch of salt.
4. Warm corn tortillas on the grill for 10 seconds per side or in a dry skillet.
5. Assemble tacos: spread sour cream sauce on each tortilla, layer shrimp, coleslaw mix, cilantro, and avocado slices. Serve with lime wedges.

Chef’s Insight

The balance of heat from spices and the coolness of sour cream makes this dish addictive.

Notes

Use freshly squeezed lime juice for the best flavor.