We’ve also loaded up on crunchy veg and didn’t skimp on the spices.
Add 1/2 cup cilantro, sour cream, 1 tablespoon vinegar and 1/8 teaspoon each salt and pepper.
Toss shrimp, chili powder and cumin together in a medium bowl.
Heat oil in a large nonstick skillet over medium-high heat.
Add the shrimp and cook, stirring, until pink and just cooked through, 3 to 5 minutes.
Spread a generous 1 tablespoon of the avocado sauce over one half of each tortilla.
Top each with about 1/4 cup of the cabbage mixture and 1/3 cup of the shrimp.
Divide the remaining 2 tablespoons cilantro among the tacos and serve with lime wedges for squeezing.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
