Ingredients
small flour tortillas, or corn
2 cups green cabbages, shredded
1 lb shrimps, large, peeled and deveined
2 tbsp olive oil, peeled and cooked
1 tsp chili powder
1 tsp ground cumin
¼ tsp cayenne pepper
salt and ground black pepper, to taste
1 cup cilantro, (leaves and stems) torn
½ cup yogurt, or sour cream
¼ cup green onions, thinly sliced
⅓ cup olive oil
2 lemons, (zests and juices)
3 garlic cloves, bruised
1 avocado, (pulp)
4 oz bell peppers, of your choice, deseeded and cubed
4 oz red onions, cubed
4 oz tomatoes, deseeded and cubed
Salt and ground black pepper, to taste
cilantro, chopped
Preparation
Add together the olive oil, chili powder, ground cumin, and cayenne pepper then stir to combine.
Add the shrimps, season with salt and pepper, then toss to combine. Set aside.
In a blender, add the cilantro, green onions, oil, lemon zests and juices, garlic, and avocado pulp. Puree until smooth.
Add your yogurt or sour cream, and season with salt and pepper. Puree until just combined then set aside.
In a mixing bowl, add the bell peppers, onions, and tomatoes. Stir to combine.
Add enough of the prepared dressing and fold until all are evenly coated.
Season your salsa with salt and pepper to taste. Adjust accordingly and set aside.
Heat up a wide skillet over high heat. Once your skillet starts to smoke, add all your shrimps and saute, stirring frequently, for roughly 5 to 7 minutes or until properly seared and evenly cooked.
Heat up a clean skillet over low heat. Warm your tortillas by placing this onto the dry hot skillet. Sear both sides for roughly 15 seconds in total.
Add roughly ½ ounces of shredded cabbage, 2 tablespoons of green salsa, and 4 ounces of cooked shrimp. Repeat until you have assembled all your tacos.
Garnish with cilantro and serve with the remaining sauce for your salsa.
