Ingredients

• 1-1/2 cups shredded cabbage
• 1/2 cup red onion
• 1/2 bunch cilantro
• 1 garlic clove
• 2 limes
• 1 pound fresh raw shrimp, medium-size
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 2 tablespoons olive oil
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons milk
• 12 corn tortillas, 6-inch size

Preparation

1. Shred the cabbage; chop the onion and cilantro; mince the garlic. Set aside.
2. Shell and devein the shrimp then place in a dish and squeeze lime juice from half a lime over shrimp. Sprinkle with minced garlic, cumin, chili powder and 1 tablespoon of the olive oil. Turn shrimp to coat with marinade and refrigerate for 15 to 30 minutes.
3. Make the salsa blanca by combining mayonnaise, sour cream, milk and juice of half a lime. Stir to combine and place in the refrigerator to chill.
4. In a large skillet heat the remaining 1 tablespoon of olive oil over medium-high heat. Add shrimp and cook and stir 2 to 4 minutes until shrimp turns pink. Remove shrimp from skillet. Do not overcook.
5. Heat the corn tortillas, one by one, in a pan, until soft and warm. Wrap them in a clean dish towel to keep them warm until ready to serve tacos.
6. To assemble tacos place 4 shrimp on each tortilla and top with salsa blanca, cabbage, red onion, cilantro and lime wedges. Add hot sauce if desired.

Helpful hints

• Use frozen, thawed shrimp instead of fresh if desired.
• Compare hot sauce brands and select the one lowest in sodium.