Shrimp Tacos with Cabbage & Lime
(adapted from Everyday Food Mag.- They used tilapia!)
- 1/4 cup sour cream
- 1 lime, half finely zested and juiced, half cut into wedges
- hot sauce, such as Tabasco
- 12 corn tortillas
- 1/2 head small red cabbage
- 1 cup fresh cilantro
- 1 small red onion finely chopped
- avocado slices (optional)
For the Shrimp/marinade:
- 1 lb. shrimp (I used frozen, pre-cooked shrimp and defrosted before grilling)
- 1/4 teaspoon chili powder
- salt & pepper
- 1 chopped hot pepper (you can use red pepper flakes instead)
- pinch cayenne pepper
- 2 cloves garlic minced
- hot sauce
Combine shrimp, cayenne pepper, chili powder, garlic and a few dashes of Tabasco in a small bowl. Season with salt & pepper and marinate for 10 minutes. Heat grill to medium high heat and grill the shrimp, about 2-3 minutes per side. Do not overcook!
Meanwhile, in a small bowl, combine sour cream, lime zest and juice and a few dashes of hot sauces. Season with salt & pepper. Toast corn tortillas over a kitchen burner using tongs. Divide shrimp evenly (about 4-5 per taco) and top with cabbage, a slice of avocado, cilantro, onion & lime sour cream. Serve with lime wedges on the side!
**If you don’t eat fish and are a vegetarian, sweet potatoes would be a really good substitute! You could grill some tofu or add some tempeh for extra protein!**