Ingredients

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

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

• 1 lb shrimp (medium or large), raw
  
• 1 garlic clove, pressed or minced
  
• 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

Combine all sauce ingredients in a small bowl and whisk until smooth. Let it rest so the flavors can blend. If you prefer an easy drizzle, you can transfer it to a squeeze bottle.

Shred the cabbage, dice the avocado, finely chop the red onion, and roughly chop the cilantro. Arrange everything in small bowls so assembling the tacos is quick when the shrimp are ready.

Pat the thawed shrimp completely dry with paper towels. In a medium bowl, add the shrimp along with the garlic and seasonings. Stir until evenly coated.

Heat a large non-stick pan over medium-high. Add 1 tablespoon of olive oil, then place the shrimp in a single layer. Cook for 1–2 minutes per side, or just until opaque and lightly pink. Move the shrimp to a platter as soon as they’re done so they don’t overcook.

Toast your tortillas using a gas flame, griddle, or skillet—whichever you prefer—until they have a little color and flexibility.

Layer the shrimp and toppings on each tortilla and finish with a generous drizzle of the sauce. Serve with lime wedges.

Notes

• Gas Stove: Hold each tortilla over a low/medium flame for about 10 seconds per side, allowing the edges to lightly char.
  
• Oven Broiler: Place tortillas on a baking sheet, then broil 6–8 inches from the heat source for about 2 minutes or until browned in spots.
  
• Griddle or Skillet: Toast over medium-high heat, 15–30 seconds per side, without any added oil.

• You can prepare the shrimp, toppings, and sauce in advance. Keep each component in its own airtight container in the refrigerator. Warm the tortillas right before serving for the best texture.

• Cooked shrimp keep well in the refrigerator for 3–4 days or in the freezer for up to 3 months. 
• Thaw in the refrigerator and reheat gently over low heat. Avoid overcooking.
•  The garlic-lime sauce stores well in the refrigerator (covered) for up to 1 week. Do not freeze it.