soft corn tortillas
1 lb shrimp, peeled, deveined, butterflied, cut into 3rds
1 cup shredded cabbage
1/2 cup sour cream
1/4 cup chopped chilantro, plus extra for garnish
3-4 Tablespoons lime juice
salt & pepper to taste
butter or olive oil as needed
jalapeno based hot sauce
sliced avocado, if desired
- Heat tortillas over medium heat in a dry skillet until warm and starting to form small brown spots. Set aside in a warmer. Mix sour cream, salt & pepper, lime juice, hot sauce, and chopped cilantro, set aside.
- Lightly heat cabbage in a skillet with a bit of butter, salt and pepper, just to soften and warm. Set aside.
- Saute shrimp in olive oil and hot sauce, salt & pepper over medium heat just until done.
- Build taco by placing cabbage on the prepared tortillas, then top
with shrimp, sour cream sauce, avocado, and extra cilantro.