Ingredients
2 lb jumbo shrimp (cleaned and deveined)
2 cup shredded purple cabbage
2 large avocados
10 yellow corn tortillas
¼ cup cooking oil
½ cup sour cream
1 Juice of large lime
2 tbsp chopped cilantro
¼ cup chopped green onions
2 garlic cloves
Salt and pepper to taste
2 tsp garlic powder
2 tsp ancho Chile powder
1 tsp onion powder
2 tsp lemon pepper
1 tsp cumin powder
2 tsp chili powder
Directions
Step 1
Let’s start off by making the creamy cilantro lime sauce. In a food processor, add all ingredients and blend until smooth. Once blended, set aside.
Step 2
Grab a large bowl and add the cabbage and add 1/2 the creamy cilantro lime sauce and combine.
Step 3
Now let’s open those avocados and smash them in a bowl, creating a spread. Add juice of 1/2 a lime and salt to taste, set aside.
Step 4
Now preheat the loco griddle on sear mode. Now, season up the shrimp, add some cooking oil to them. This will help the seasoning stick to the shrimp. Now, sear the shrimp 1.5 min per side, they cook really fast.
Step 5
Once all are cooked through, remove and set aside. Then, grab those tortillas and brush a small amount of cooking oil on them and heat them up on the griddle for about 2 min per side. The oil will keep them from becoming hard.
Step 6
To assemble the tacos, add guacamole, the slaw, next the shrimp, followed by a generous amount of creamy cilantro lime sauce.
