Ingredients

• ½ cup sour cream
• 1 ½ tbsp freshly squeezed lime juice
• 3 tbsp cilantro, finely chopped
• 1 clove garlic, minced
• Sea salt
• Freshly ground black pepper
• 1 lb medium shrimp, thawed, peeled, deveined and tails removed
• 1 tsp chili powder
• ½ tsp ground cumin
• ¼ tsp ground paprika
• ¼ tsp ground coriander
• ½ tsp sea salt
• ¼ tsp freshly ground black pepper
• 1 tbsp olive oil
• 6 oz Cotija cheese, crumbled
• 1 large avocado, sliced
• 2 cups red cabbage, shredded
• 8 6-in corn tortillas

Instructions

1. In a small bowl, mix the sour cream, fresh lime juice, cilantro, garlic, sea salt and black pepper. Cover and chill.
2. In a medium bowl, mix the chili powder, cumin, paprika, coriander, salt and pepper. Add thawed shrimp and toss to coat.
3. Set a large skillet over medium-high heat and add 1 tablespoon olive oil. Add the shrimp and cook until they turn from translucent white to opaque pink (3-4 min). Flip once halfway through. While the shrimp cook, warm the tortillas.
4. To assemble the tacos, layer shredded cabbage, shrimp and sliced avocados on top of the warm tortillas. Crumble Cotija cheese over top and drizzle with cilantro-lime sauce. Garnish with cilantro and serve immediately.