Shrimp Tacos

kristineskitchenblog.com

Larry Downs

20 year Navy veteran. Helped my wife run a full service deli we owned in San Diego until 2009 then we both retired.

subheading: SHRIMP TACO SAUCE:

½ cup plain (2% or full-fat) Greek yogurt, or 5 tablespoons sour cream plus 3 tablespoons mayonnaise

2 tablespoons fresh lime juice

½ teaspoon sriracha sauce, or to taste

½ teaspoon garlic powder

⅛ teaspoon smoked paprika

pinch of salt

water, as needed to thin sauce

subheading: SHRIMP:

1 pound large shrimp, peeled and deveined (you can remove the tails before or after cooking)

1 teaspoon smoked paprika

½ teaspoon garlic powder

½ teaspoon dried oregano

¼ teaspoon onion powder

¼ teaspoon salt

¼ teaspoon black pepper

1 tablespoon olive oil

subheading: FOR SERVING:

8 small corn or flour tortillas

½ small red or green cabbage*, shredded or use packaged coleslaw mix

1 avocado, sliced

¼ cup coarsely chopped fresh cilantro

¼ cup crumbled Cotija cheese

Note: Ingredients may have been altered from the original.

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