Quick Shrimp Tacos

Ingredients

• 1 lb large shrimp, peeled
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp salt
• 2 cups shredded cabbage
• 1 lime
• 1/3 cup sour cream
• 8 small corn or flour tortillas
• Cilantro

Steps

1. Toss the shrimp with the oil, chili powder, cumin and salt.
2. Mix the cabbage with the juice of half the lime and a pinch of salt.
3. Stir the remaining lime juice into the sour cream.
4. Cook the shrimp in a hot skillet 2 minutes per side until pink.
5. Warm the tortillas and fill with shrimp, slaw, crema and cilantro.

Leftovers

Cool leftovers within 2 hours, then refrigerate in a shallow covered container for up to 3 days. Reheat until hot all the way through.

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