Spicy Shrimp Tacos With Garlic-Cilantro-Lime Slaw

• 1/4 cup oil
• 1/4 cup water
• 1/2 cup green onions chopped
• 1/2 cup cilantro leaves
• 3 cloves garlic less if you're sensitive to garlicky things
• 1/2 teaspoon salt
• 2 limes
• 1/2 cup sour cream
• 1 pound shrimp peeled and deveined, tails removed
• 1 teaspoon chili powder each, cumin, and southwestern seasoning, see notes
• 1/4 teaspoon cayenne pepper more or less to taste
• 3 cups green cabbage shredded
• 8 corn tortillas small
• 2 avocados
• cilantro
• lime wedges for serving

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. 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. 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. 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.
5. For the three spices, I used chili powder, cumin, and a store bought southwestern seasoning mix. I would say the chili powder and the cumin are must-haves for the color and flavor, but then just add whatever else you like or have in your spice cabinet from there. If you don't have a seasoning mix that's salted, be sure to add salt and pepper.

oil, water, green onions, cilantro, garlic, salt, limes, sour cream, shrimp, chili powder each, cayenne pepper, green cabbage, corn tortillas, avocados, cilantro, lime wedges

Taken from www.yummly.com/recipe/Spicy-Shrimp-Tacos-with-Garlic-Cilantro-Lime-Slaw-1244739 (may not work)