Ingredients

• 1/3 cup sour cream
  
• 1/3 cup mayonnaise
  
• 1 1/2 Tbsp lime juice (from 1 medium lime)
  
• 3/4 tsp garlic powder
  
• 3/4 tsp Sriracha, or more to taste

• 8 small white corn tortillas (6” diameter) or hard taco shells
  
• 1/2 small purple cabbage, shredded (about 2 cups)
  
• 1 large avocado, pitted, peeled, and diced
  
• 1/2 red onion, diced
  
• 4 oz Cotija cheese (about 1 cup grated)
  
• 1/4 bunch cilantro, roughly chopped
  
• 1 lime, cut into 8 wedges

• 1 lb raw medium or large shrimp
  
• 1 garlic clove, minced or pressed
  
• 1/2 tsp sea salt
  
• 1/4 tsp black pepper
  
• 1/4 tsp ground cumin
  
• 1/4 tsp cayenne pepper
  
• 1 Tbsp olive oil

Instructions

1. Mix the Sauce
   Combine all the sauce ingredients in a small bowl and whisk until smooth. Let it rest so the flavors blend. You can transfer it to a squeeze bottle for easy drizzling.
2. Prepare the Toppings
   Slice the cabbage thinly, dice the avocado, chop the red onion, and loosely chop the cilantro. Place everything in separate bowls to make serving simple.
3. Season the Shrimp
   Pat the thawed shrimp dry and place them in a medium bowl. Add the garlic and all seasoning spices, then toss until the shrimp are evenly coated.
4. Cook the Shrimp
   Heat a large nonstick pan over medium-high heat and add the olive oil. Spread the shrimp in a single layer and cook for 1–2 minutes per side. They’re ready when they turn opaque inside and pink on the outside. Move them to a platter to cool slightly.
5. Warm the Tortillas
   Toast the tortillas over a gas flame, on a hot skillet, or on a griddle. Any method works—just aim for lightly toasted, flexible tortillas.
6. Assemble
   Add toppings and shrimp to each warm tortilla, then finish with the garlic-lime sauce.

Notes

• Gas Stove: Hold tortillas over low/medium flame about 10 seconds per side until edges darken slightly.
• Oven: Place tortillas in one layer on a baking sheet and broil 6–8 inches from the heat source for about 2 minutes, or until small browned spots appear.
• Skillet/Griddle: Cook each tortilla on a dry pan over medium-high heat for 15–30 seconds per side.

• If you ever need a shortcut, you can swap all the shrimp spices for 1 tablespoon of taco seasoning.

• Prepare the shrimp, toppings, and sauce ahead of time and store everything in airtight containers in the refrigerator. Warm tortillas right before serving.

• Cooked shrimp: refrigerate 3–4 days or freeze up to 3 months. Thaw overnight and reheat gently in a pan over low heat—avoid overcooking.
  
• Sauce: keeps refrigerated for up to 1 week (do not freeze).