Shrimp Tacos with Cabbage Slaw

wellplated.com

Mama Sherry

subheading: FOR THE SHRIMP TACOS:

1 pound large or jumbo shrimp - peeled, deveined, and tails removed (fresh or frozen and thawed)

1 tablespoon extra-virgin olive oil - divided

1 teaspoon chili powder

1 teaspoon ground chipotle chili

1 teaspoon ground cumin

½ teaspoon kosher salt

6 to 8 corn or flour tortillas

Garnishes: avocados - cilantro, sour cream (or Greek yogurt), lime wedges

subheading: FOR THE SLAW AND SHRIMP TACO SAUCE:

1 cup nonfat plain Greek yogurt

2 tablespoons extra-virgin olive oil

1 clove garlic - peeled

½ small jalapeno - seeds and membranes removed

¼ cup tightly packed fresh cilantro leaves

¼ teaspoon kosher salt

Zest and juice of 1 large or 2 very small limes - about 2 teaspoons zest and 3 tablespoons juice

2 cups shredded cabbage - or slaw mix

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