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4 servings (2 small tacos each)
For the Garlic Cilantro Lime Sauce:
¼ cup oil
¼ cup water
½ cup chopped green onions
½ cup cilantro leaves
2-3 cloves garlic (less if you're sensitive to garlicky things)
½ teaspoon salt
juice of 2 limes
½ cup sour cream
For the Shrimp Tacos:
1 lb. shrimp, peeled and deveined, tails removed
1 teaspoon each chili powder, cumin, and southwestern seasoning (see notes)
¼ teaspoon cayenne pepper (more or less to taste)
2-3 cups shredded green cabbage
8 small corn tortillas
1-2 avocados
Cotija cheese and additional cilantro for topping
lime wedges for serving
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1st Keep
 cegrice
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