From craving to table
Instructions
- 1
In a bowl, toss the shrimp with olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, and black pepper until evenly coated.
- 2
Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes per side, or until pink and opaque. Remove from heat.
- 3
In a small bowl, whisk together mayonnaise, sour cream, lime juice, and hot sauce (if using) to make the sauce.
- 4
In another bowl, combine the shredded cabbage, cilantro, and red onion.
- 5
Warm the corn tortillas in a dry skillet or microwave until soft and pliable.
- 6
To assemble, spread a little sauce on each tortilla, top with cabbage slaw, followed by the cooked shrimp.
- 7
Drizzle with more sauce and serve with lime wedges.