For the sauce
- 2 tablespoon oil
- 1/4 cup water
- 1/2 cup sour cream
- 2 tablespoon tartar sauce
- 1/2 cup cilantro leaves, chopped
- 2 cloves garlic
- 1/2 teaspoon salt
- Juice of 1 lime
- 1 jalapeno, chopped
For the Tacos
- 500g shrimps, peeled and deveined
- 1/4 cup green onions, chopped
- 1/2 teaspoon cayenne powder
- 1/4 tsp garlic powder
- Salt to taste
- 3 cups shredded green cabbage
- 4 small corn tortillas
- 2 avocados, cubed
- Parmesan and additional cilantro for topping
- Lime wedges
- Blend all the sauce ingredients, (except for the cilantro and jalapeno) in a food processor.
- Taste and adjust as needed. Mix in the cilantro and jalapeno
- Heat 1 tablespoon of oil in a frying pan. Add the shrimp to the hot pan and saute for 2 minutes.
- Add the cayenne, salt and garlic powder and cook until the shrimp are cooked through.
- Toss half of the sauce with the cabbage and onions.
To serve:
- Warm the tortillas and top half an avocado on a tortilla, place spoonfuls of coleslaw and top with a few pieces of shrimp.
- Sprinkle some Parmesan, cilantro and drizzle more sauce over the tacos.
