Spicy Shrimp Tacos with Cilantro Lime Slaw

Ingredients

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Water

  Plain, clean water

  1 cup or 237g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ½ cup, chopped or 50g

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

• Garlic

  Raw

  3 cloves, minced or 9g

• Salt

  Table

  ½ tsp or 3g

• Limes

  Raw

  2 fruit or 134g

• Sour cream

  Reduced fat, cultured

  ½ cup or 121g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• 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

  Raw, All commercial varieties

  2 fruit or 402g

• Tortillas

  Ready-to-bake or -fry, corn

  8 tortilla or 192g

• Fresh cilantro

  Coriander leaves, raw

  3 tbsp or 3g

• Limes

  Raw

  2 fruit or 134g

Directions

1. Pulse the first 7 ingredients in a food processor until mostly smooth. Add the sour cream and pulse until combined. Taste and adjust seasoning as needed. Set aside.
2. Heat a drizzle of oil in a large skillet over medium-high heat. Pat the shrimp dry with paper towels and sprinkle with spices. Add the shrimp to the hot pan and sauté for 5-8 minutes, flipping occasionally, until cooked through.
3. Toss some of the sauce with the cabbage until it resembles coleslaw, ensuring the cabbage is slightly weighed down.
4. To assemble the tacos, spread a spoonful of mashed avocado on each tortilla, add a few pieces of shrimp, top with coleslaw, and finish with cilantro, lime wedges, and remaining sauce.

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