Shrimp Tacos With Cilantro-Lime Slaw

• 1 1/2 pounds medium peeled, deveined raw shrimp
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ancho chile powder
• 1/4 teaspoon garlic powder
• 2 tablespoons olive oil, divided
• 2 teaspoons kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 2 cups shredded cabbage
• 1/4 cup thinly sliced red onion (from 1 small onion)
• 1/4 cup packed fresh cilantro leaves
• 1/4 teaspoon granulated sugar
• 1 tablespoon lime zest, plus 3 Tbsp. fresh juice, divided (from 2 limes)
• 1 medium size avocado, mashed
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• Corn or flour tortillas
• Sliced jalapeno, sliced radish, and hot sauce

1. Preheat broiler with oven rack 6 inches from heat source. Toss together shrimp, cumin, coriander, ancho powder, garlic powder, 1 tablespoon of the olive oil, 1 teaspoon of the salt, and 1/4 teaspoon of the pepper in a medium bowl. Let stand 10 minutes.
2. Meanwhile, combine cabbage, red onion, cilantro, sugar, lime zest, 2 tablespoons of the lime juice, 1/2 teaspoon of the salt, and remaining 1 tablespoon oil and 1/4 teaspoon pepper in medium bowl, and toss to coat.
3. Process avocado, mayonnaise, sour cream, and remaining 1 tablespoon lime juice and 1/2 teaspoon salt in bowl of a food processor until smooth.

shrimp, ground cumin, ground coriander, ancho chile powder, garlic, olive oil, kosher salt, black pepper, cabbage, red onion, cilantro, granulated sugar, lime zest, avocado, mayonnaise, sour cream, flour tortillas

Taken from www.myrecipes.com/recipe/shrimp-tacos-cabbage-slaw (may not work)