Tajín Shrimp Tacos

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  Avocado
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  Sour Cream(60g)

  Regular or fat-free both work. Fat-free is thinner but saves ~40 cal/serving.

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  Mayonnaise, Regular(60g)
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  Garlic(60g)
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  Cilantro, Fresh(60g)
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  Lime Juice, Fresh(30g)
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  1/4 tsp salt ($0.02)
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  Shrimp(340g)
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  Tajín seasoning(8g)
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  Vegetable oil(15g)
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  Cabbage, Green(960g)
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  Tortilla, Corn, 6-Inch
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  JalapeñO Pepper

Instructions

1. 1Combine the avocado, sour cream, mayonnaise, fresh garlic, cilantro, and lime juice in a blender or food processor. Blend until smooth, then transfer to a bowl and set aside.
2. 2Finely shred the cabbage and thinly slice the jalapeño pepper. Set both aside separately.
3. 3Heat a large skillet over medium-high heat. Once very hot, place each corn tortilla directly on the skillet for 10 seconds per side until lightly charred and pliable. Stack the toasted tortillas and set aside.
4. 4If the shrimp are frozen, thaw under cool running water in a colander until no longer icy. Peel and devein if needed, then pat dry thoroughly with paper towels. Place the shrimp in a bowl and coat evenly with the Tajín seasoning.
5. 5Add the vegetable oil to the large skillet and heat over medium-high heat until shimmering. Add the seasoned shrimp and cook 3–4 minutes, stirring occasionally, until the shrimp turn opaque and the shells turn pink—do not overcook. If excess liquid pools at the bottom, remove the shrimp to a plate and simmer the liquid over medium heat for 1–2 minutes until thickened, then return the shrimp to coat in the sauce.
6. 6In a bowl, combine the shredded cabbage with approximately half of the avocado dressing and toss until evenly coated.
7. 7Warm the corn tortillas briefly over the skillet (5 seconds per side) if they've cooled. Layer each tortilla with a handful of dressed cabbage slaw, 4–5 shrimp pieces, and 2–3 jalapeño slices. Drizzle the remaining avocado dressing over each taco and serve immediately.