Updated: Feb 7, 2021
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
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.