Shrimp Tacos with Cabbage & Lime

(adapted from Everyday Food Mag.- They used tilapia!)

For the Shrimp/marinade:

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!**