# What You'll Need:
→ Shrimp
01 - 1 lb medium shrimp, peeled and deveined
02 - 1 tbsp olive oil
03 - 1 tsp chili powder
04 - 1/2 tsp smoked paprika
05 - 1/2 tsp ground cumin
06 - 1/4 tsp garlic powder
07 - 1/4 tsp salt
08 - 1/4 tsp black pepper
→ Cabbage Slaw
09 - 2 cups shredded green cabbage
10 - 1 cup shredded red cabbage
11 - 1/4 cup finely sliced red onion
12 - 1/4 cup chopped fresh cilantro
13 - 2 tbsp freshly squeezed lime juice
14 - 1 tbsp olive oil
15 - 1/2 tsp salt
→ Lime Crema
16 - 1/2 cup sour cream or Greek yogurt
17 - 1 tbsp freshly squeezed lime juice
18 - 1/2 tsp lime zest
19 - Pinch of salt
→ To Serve
20 - 8 small corn or flour tortillas
21 - Lime wedges
22 - Extra cilantro (optional)
# Directions:
01 - In a bowl, combine shrimp with olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, and black pepper. Toss until shrimp are evenly coated.
02 - Heat a large skillet over medium-high heat. Add shrimp and cook for 2 minutes on each side until pink and opaque. Remove from heat.
03 - In a large bowl, mix green and red cabbage, red onion, cilantro, lime juice, olive oil, and salt. Toss thoroughly to combine.
04 - Whisk sour cream or Greek yogurt with lime juice, lime zest, and a pinch of salt in a small bowl until smooth.
05 - Heat tortillas in a dry skillet or microwave until flexible and warm.
06 - Spread lime crema on each tortilla. Top with cabbage slaw, cooked shrimp, and additional cilantro if desired. Serve with lime wedges.
