Shrimp Tacos with Homemade Corn Tortillas

bobsredmill.com

Yvonne Bos

subheading: For the Tortillas:

2 cups Organic Masa Harina

½ tsp Kosher Salt

1-½ cups Warm Water

subheading: For the Slaw:

½ cup Sour Cream

2 each Green Onions white and green parts thinly sliced

2 Tbsp Cilantro finely chopped

subheading: Lime Juice from one lime:

1 Tbsp Sriracha Chili Sauce

1 tsp Kosher Salt

¼ tsp Cumin ground

¼ tsp Chili Powder

4 cups Green Cabbage thinly sliced

2 cups Red Cabbage thinly sliced

1 Mango diced

1 to 2 Jalapeño chiles halved lengthwise, seeded, and thinly sliced, optional

subheading: For the Shrimp:

¼ cup Extra Virgin Olive Oil

2 tsp Lime Juice

2 tsp Chili Powder

2 tsp Garlic Powder

1 tsp smoked paprika

1 tsp Kosher Salt

36 each Shrimp medium to large, peeled and deveined

12 slices Avocado

subheading: Cilantro Leaves for serving:

6 Lime Wedges

Directions at bobsredmill.com

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