Ingredients: |
Ingredients: Cilantro Lime Sauce: ! Cup Sour Cream 1 tsp Minced Garlic 1/4 Cup Chopped Green Onion 1/4 Cup Chopped Cilantro Leaves 1/2 tsp plus 1/8 tsp Salt 1/8 tsp Black Pepper 3 Tablespoons Fresh Lime Juice 1/4 Cup Grated Cotija Cheese
Tacos: 2 Cups Fine Shredded Green Cabbage 1 Cup Fine Shredded Red Cabbage 1 Pound Fresh Shrimp or Chicken - if using shrimp, peel, devein and remove tails 1 Tablespoon Lime Juice 1 teaspoon Chili Powder 1 teaspoon Paprika 1 teaspoon Ground Black Pepper 1/2 teaspoon Kosher Salt 1/8 teaspoon Cumin 1/4 teaspoon Cayenne Pepper 1 teaspoon Garlic Powder 2 Tablespoons Cooking Oil divided 4 Ounces Grated Cotija Cheese 6-8 Tortillas 1 Ripe Avocado Lime Wedges
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Directions: |
Directions: Cilantro Lime Sauce: In a medium bowl combine sour cream, garlic, green onion, cilantro, salt, black pepper, lime juice and Cotija cheese. Set aside. 2 Cabbage slaw: In a medium bowl, add green and purple cabbage with ½ cup of the cilantro lime sauce. Toss. Refrigerate slaw and remaining sauce until ready to serve. 3 Peel avocado, remove the pit, mash avocado with a fork and set aside. 4 To cook shrimp or chicken: In a medium bowl, mix shrimp or chicken, lime juice, chili powder, paprika, black pepper, salt, cumin, cayenne pepper, and garlic powder until well combined, set aside. 5 Heat 1 Tbsp. cooking oil in a cast iron skillet over medium high heat for 2 minutes. Add in seasoned shrimp or chicken and cook for 3-4 minutes, flipping occasionally. 6 Tortillas: Preheat a medium skillet or griddle on low-medium heat for 2 minutes. Lightly brush all tortillas using remaining cooking oil. Place tortillas on the skillet and warm each side for 1 minute. 7 To serve tacos: place a spoonful of mashed avocado on each tortilla, top with a 4-5 pieces of shrimp or chicken, top with coleslaw and crumbled Cotija cheese. Serve with remaining cream sauce and lime wedges. Enjoy! |