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
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
1 Ripe Avocado
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!