Shrimp Tacos

• 1 Tbsp Extra-virgin olive oil
• 1 Tbsp Lime juice, from 1 lime
• 2 Tbsp Taco seasoning
• 1 lbs Large shrimp peeled, deveined and tails removed, about 30
• 8 (6-inch) Corn tortillas, warmed

Mexican hot sauce, for serving (optional)

Lime wedges, for serving

Avocado Crema

• 1 Small avocado
• 1 Large garlic clove
• 1/4 cup Sour cream
• 1/2 tsp Sea salt
• 2 Tbsp Lime juice, from 1-2 limes
• 1/4 cup Cilantro, lightly packed
• 1 Small jalapeño, seeded

Cabbage Slaw

• 3 cups Thinly shredded green cabbage
• 1/3 cup Sliced white onion, paper thin (1/2 medium onion)
• 1/3 cup Chopped fresh cilantro leaves

1. In a large bowl mix together the olive oil, lime juice and taco seasoning. Add the shrimp and toss to coat.
2. Make the crema: Add the avocado, garlic, sour cream, salt, lime juice, cilantro and jalapeño to the base of a food processor. Blend until smooth.
3. Make the slaw: In a large bowl toss together the cabbage, raw onion and cilantro with 1/2 cup of avocado crema until fully incorporated.
4. Heat a large skillet over medium. Warm the tortillas, using a little bit of olive oil if desired. Once warmed/toasted, place them on a plate and cover them with a tea towel so that they stay warm. Add the shrimp to the pan and cook until pink and fully cooked through about 2 minutes each side.
5. Place 3-4 shrimp on each tortilla and top with the slaw. Serve with hot sauce if desired.