Garlic Shrimp Tacos with Creamy Cabbage Slaw

Slaw Ingredients:

• 8 oz shredded cabbage

• ¼ cup mayonnaise

• ¼ cup sour cream or plain greek yogurt

• 1 tsp salt

• 1 tbsp granulated sugar

• 1 tsp vinegar

Taco Ingredients:

• 1 lb large shrimp, peeled and deveined

• 1 tbsp olive oil

• 1 tsp paprika

• 1 tsp cumin

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp chili powder

• 2 garlic cloves, finely minced

• Small flour tortillas

Instructions:

1. In a large bowl or resealable bag, season shrimp with olive oil, paprika, cumin, garlic powder, onion powder, chili powder, and minced garlic. Stir to coat the shrimp and allow to marinate for at least an hour.

2. Heat a frying pan over medium-high heat with ~1 tbsp of oil, just enough to cover the bottom of the pan. Begin to fry your shrimp in batches, making sure not to crowd the pan. Once the shrimp begins to turn slightly pink, flip the shrimp and cook for an additional minute or two. Remove from the pan when the shrimp is mostly pink and the tails have curled up.

3. After the shrimp is cooking, mix the slaw up in a medium bowl. Combine the mayonnaise, sour cream or greek yogurt, salt, sugar, and vinegar until you have a smooth dressing. Stir in the cabbage until it is fully dressed and deliciously creamy.

4. Top your flour tortillas with a heap of cabbage, the warm shrimp, and a few slices of ripe avocado if you have it!