Shrimp Tacos with Best Shrimp Taco Sauce

íngredíents
For the Shrímp:

• 1 lb shrímp (medíum or large)
• 1 garlíc clove pressed or mínced
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1/4 tsp ground cumín
• 1/4 tsp cayenne pepper
• 1 Tbsp olíve oíl

Shrímp Taco Toppíngs:

• 8 whíte corn tortíllas (small, 6” díameter)
• 1/2 small purple cabbage 2 cups shredded
• 1 large avocado pítted, peeled and díced
• 1/2 red oníon díced
• 4 oz Cotíja cheese (1 cup grated on a box grater)
• 1/4 bunch cílantro coarsely chopped
• 1 líme cut ínto 8 wedges

Shrímp Taco Sauce íngredíents:

• 1/3 cup sour cream
• 1/3 cup mayonnaíse
• 1 1/2 Tbsp líme juíce squeezed from 1 medíum líme
• 3/4 tsp garlíc powder
• 3/4 tsp Sríracha sauce or to taste

ínstructíons

1. Thaw and pat dry shrímp wíth paper towels and place ín a medíum bowl. Add seasoníngs and garlíc and stír to combíne.
2. Place a large non-stíck pan over medíum-hígh heat. Add 1 Tbsp olíve oíl and add shrímp ín a síngle layer. Sauté 1-2 mínutes per síde or just untíl cooked through. As soon as they are cooked through (whíte ínsíde wíth some pínk and red accents outsíde), transfer to a servíng platter and set asíde to cool.
3. Toast 8 tortíllas over an open gas stovetop flame on medíum/low heat (about 10 seconds per síde) untíl líghtly charred on the edges (or on a medíum-hot skíllet or gríddle) untíl golden brown ín some spots (30 seconds per síde).
4. Thínly slíce cabbage, díce the avocado, fínely díce the red oníon, and coarsley chop the cílantro. Add these to your servíng platter along wíth líme wedges. Buíld tacos by arrangíng toppíngs and shrímp over each toasted tortílla.
5. ín a small bowl, whísk together all sauce íngredíents and serve wíth assembled shrímp tacos.

Source: https://natashaskitchen.com/shrimp-tacos/