Ingredients
- 1/2 cup plain sour cream
- 2 Tablespoons water
- 1 cup fresh cilantro, tightly packed
- 3 Tablespoons freshly squeezed lime juice
- 2 Tablespoons tahini paste, stirred
- 3/4 teaspoon ground cumin
- 3/4 teaspoon sumac
- 1 teaspoon fine sea salt (more to taste)
- 1/2 teaspoon freshly-cracked black pepper
- 3 green onion sprigs, green parts only
- 2 teaspoons honey
- 1 Tablespoon olive oil
- 2 garlic cloves
- 1 jalapeño or serrano pepper, stemmed and cored
- 1 small head of cabbage (yields 6-7 cups), thinly sliced
- 2 pounds large raw shrimp (31-40 per pound), peeled and deveined
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons smoked paprika
- 1/2 teaspoon onion powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon freshly-cracked black pepper
- 2 Tablespoons avocado oil, divided
- Corn or flour tortillas, for serving
Instructions
- In a blender or food processor, combine sour cream, tahini, water, cilantro, lime juice, cumin, sumac, salt, black pepper, green onions, honey, olive oil, garlic, and jalapeño. Blend until smooth and creamy.
- Thinly slice the cabbage and place it in a large mixing bowl. Drizzle with half of the slaw dressing and toss to combine. Adjust seasoning with extra pepper or lime juice if needed. Cover and refrigerate.
- In a large bowl, combine shrimp with chili powder, smoked paprika, onion powder, cumin, garlic powder, salt, and black pepper. Toss to coat evenly.
- Heat 1 tablespoon of avocado oil in a skillet over medium-high heat. Add shrimp in batches, being careful not to overcrowd the pan. Cook for 2-3 minutes per side until shrimp are browned and cooked through. Repeat with remaining shrimp if needed.
- Warm tortillas in a dry skillet or microwave.
- To assemble, fill each tortilla with a portion of blackened shrimp and a generous scoop of cabbage slaw. Drizzle with remaining slaw dressing if desired.
Notes
- The slaw can be made up to 24 hours in advance and stored covered in the fridge.
- Use corn tortillas for a gluten-free option.
- Adjust spice level by using more or less jalapeño or serrano in the slaw.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving (approx. 2 tacos)
- Calories: 400
- Sugar: 4g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 220mg
