Dinner is served
Seasoned shrimp and fresh avocado are the stars of the show in this delicious dinner entree.
Photo by Gina Moore
MAKES 4–5
4–5 corn tortillas, or store-bought taco shells
1 pound jumbo shrimp (about 16), peeled and deveined
1 tablespoon Cajun or Creole seasoning
1 large garlic clove, minced
2 tablespoons vegetable oil, for frying
¼ cup sour cream, plus extra for garnish
1 tablespoon Sriracha, or hot sauce
2 cups grated red cabbage
2 small avocados, chopped
Lime wedges
Chopped cilantro, for garnish
Preheat oven to 350 F. Wrap tortillas—no more than five to a pack—in foil and place in oven for 15 minutes. While tortillas are warming, place shrimp, seasoning and garlic in a medium bowl and toss to combine. In a large skillet over medium heat, cook shrimp 2–3 minutes per side until charred—do not overcook. If using a smaller skillet, cook shrimp in batches to avoid crowding the pan. Remove from skillet and keep warm.
In a small bowl, mix together sour cream and sriracha. To build tacos, hold a warm tortilla in your hand, folding slightly, and place red cabbage on the bottom followed by avocado chunks and finally 3–4 shrimp. Squeeze fresh lime juice over top and drizzle with sour cream. Garnish with cilantro. Serve immediately.
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