Crispy Shrimp Tacos

Taco Toppings

• Corn Tortillas
• 2 cups shredded purple cabbage (can sub green cabbage or slaw mix)
• 1 large avocado, pitted, peeled and diced
• ½ red onion, diced
• 4oz Cotija cheese (1 cup grated)
• ¼ bunch Cilantro, coarsely chopped
• 1 lime, cut into 8 wedges
• Social Kitchens Sweet and Spicy Shrimp                                                                           

Lime Crema

• ⅓ cup sour cream
• ⅓ cup mayonnaise
• 1½ tbsp lime juice, squeezed from 1 medium lime
• ¾ tsp garlic powder
• ¾ tsp sriracha sauce, or to taste

1. Cook the shrimp according to package directions, and transfer to a serving platter and set aside to cool
2. Toast 8 tortillas over an open gas stovetop flame on medium/low heat (about 10 seconds per side) until lightly charred on the edges (or on a medium-hot skillet or griddle) until golden brown in some spots (30 seconds per side).
3. In a small bowl, whisk together all the crema ingredients.
4. Thinly slice cabbage, dice the avocado, finely dice the red onion, and coarsely chop the cilantro. Add these to your serving platter along with the lime wedges.
5. Build tacos by arranging toppings, crema sauce, and shrimp on top of the toasted tortilla.