• In a mixing bowl add cleaned, peeled and deveined (remove the tails too) shrimp season with salt, pepper, cumin and a shot of tequila; set aside.
  • In a mixing bowl crush ripe avocado. Stir in sour cream, lime juice, salt and pepper until smooth.  Set aside in the fridge.
  • Heat a large skillet over medium-high heat. Add oil and cook ½ the shrimp for about 2 minutes per side. Transfer to the plate.  Add the remaining shrimp and garlic and cook for about 2 minutes per side.  Transfer the first batch of shrimp back to the skillet. Pour in the marinating mixture you removed the shrimp from.  Stir in the jalapeno, cilantro, lime juice and zest until evenly incorporated and remove the pan from the heat.
  • Serve Shrimp on Corn Tortillas with shredded red cabbage and avocado crème.

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