2 pounds raw frozen shrimp
1 bag of slaw mix (or shredded cabbage)
8-12 corn tortillas
Marinade:
1/4 cup olive oil
1 T. lime juice
1/2 T. chili powder
1 t. paprika
1 t. kosher salt
1 t. onion powder
1 t. garlic powder
1 t. cumin
1/4 t. cayenne
Cilantro Crema:
1 cup sour cream
1/2 cup cilantro leaves
2 t. lime juice
1/2 t. salt
Thaw and dry shrimp. Mix marinade and pour over shrimp. Refrigerate 15-20 minutes. Mix all Crema ingredients in blender or food processor. Set aside. Heat skillet over medium heat. Cook shrimp for 5 minutes or until pink, flipping once.
