Spicy Shrimp Tacos with Chipotle mayo slaw

Ingredients

• Onions

  Young green, tops only

  ½ cup chopped or 36g

• Garlic

  Raw

  3 cloves, minced or 9g

• Salt

  Table

  ½ tsp or 3g

• Limes

  Raw

  2 fruit or 134g

• Sour cream

  Reduced fat

  ½ cup or 115g

• Shrimp

  Crustaceans, mixed species, raw

  16 oz or 454g

• Pepper

  Spices, black

  1 tsp or 2g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Cabbage

  Napa, cooked

  3 cup or 327g

• Avocados

  California, raw

  2 fruit, without skin and seed or 272g

• Tortillas

  Ready-to-bake or -fry, corn

  8 tortilla or 192g

• Light mayonnaise

  Salad dressing, light

  4 tbsp or 60g

Directions

1. Pulse first 7 ingredients in a food processor. When mostly smooth, add the sour cream and pulse until combined. Taste and adjust as needed. Set aside.
2. Heat a drizzle of oil a large skillet over medium high heat. Pat the shrimp dry with paper towels and sprinkle with the spices. Add the shrimp to the hot pan and sauté for 5-8 minutes, flipping occasionally, until the shrimp are cooked through.
3. Toss some of the sauce (not all) with the cabbage until the cabbage is coated to your liking. It should resemble a coleslaw - you want it to be enough sauce so the cabbage is weighed down a little bit.
4. To serve tacos, smash a spoonful of avocado on the tortillas, top with a few pieces of shrimp, top with coleslaw, and finish with cilantro, lime wedges, and remaining sauce. Enjoy!
5. Recipe inspired by: http://pinchofyum.com/spicy-shrimp-tacos-with-garlic-cilantro-lime-slaw

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