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Serves 4
Ingredients for the garlic cilantro lime sauce: 1/4 cup oil 1/4 cup water
1/2 cup chopped green onions 1/2 cup cilantro leaves 2-3 cloves garlic 1/2 teaspoon salt 3 T fresh lime juice
1/2 cup sour cream or Greek yogurt
Ingredients for the tacos: 1 lb. shrimp, peeled and deveined, tails removed or for vegetarians—tofu, beans, or a bag of Quorn brand “chicken chunks” from the frozen section near Boca burgers and other faux meat 1 teaspoon each chili powder and cumin 1/4 teaspoon cayenne pepper (more or less to taste) 2-3 cups shredded green cabbage 8 small corn tortillas, hard shells, or bibb lettuce leaves 1-2 avocados 4 oz. Cotija (Mexican soft) cheese
Additional cilantro for topping lime wedges for serving
Instructions:
Stir all the sauce ingredients except the sour cream. When mostly smooth, add the sour cream and stir until combined. Taste and adjust as needed. Set aside.
Heat a drizzle of oil in a large skillet over medium-high heat. Pat the protein dry with paper towels and sprinkle with the spices. Add to the hot pan and sauté for 5-8 minutes, flipping occasionally, until cooked through.
Toss some of the sauce (not all) with the cabbage until it the cabbage is coated to your liking. It should resemble a coleslaw – you want it to be enough sauce so the cabbage is weighed down a little bit. Use the leftover sauce on top of the tacos or in other recipes.
To serve tacos, smash a spoonful of avocado on the tortillas, top with a few pieces of protein, top with coleslaw, and finish with Cotjia cheese, cilantro, and lime wedges.
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