SPICY SHRIMP TACOS WITH GARLIC CILANTRO LIME SLAW

• oil1⁄4 cup
• water↗1⁄4 cup
• chopped green onion1⁄2 cup
• cilantro leaf↗1⁄2 cup
• garlic cloves↗2 -3

  (less if you're sensitive to garlicky things)

• salt↗1⁄2 teaspoon
• limes, juice of↗2
• sour cream↗1⁄2 cup
• shrimp, peeled and deveined, tails removed↗1 lb
• chili powder, cumin, and southwestern seasoning↗1 teaspoon
• cayenne pepper↗1⁄4 teaspoon

  (more or less to taste)

• shredded green cabbage2 -3 cups
• small corn tortillas↗8
• avocado↗1 -2
• Cotija cheese, and additional cilantro for topping↗1 cup
• lime wedges, for serving↗8

Step-by-step instructions

1. 1

   Pulse all the sauce ingredients except the sour cream in a food processor. When mostly smooth, add the sour cream and pulse until combined. Taste and adjust as needed. Set aside.

2. 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 saute for 5-8 minutes, flipping occasionally, until the shrimp are cooked through.

3. 3

   Toss some of the sauce (not all) with the cabbage until it 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. Use leftover sauce on top of the tacos or in other recipes.

4. 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 Cotjia cheese, cilantro, and lime wedges.