Cilantro Lime Shrimp Tacos

 

I "twisted" a Ancho Chicken Taco recipe I found in a magazine that I was reading in my fabulous Dentist's office. Actually I completely changed it but it was where the idea came from. My husband believes these belong in a restaurant. Tell me what you think..

Start by peeling and deveining the shrimp. Put the shrimp in a pan with 2 cloves of crushed garlic and butter. Cook until Shrimp are nice and pink

While the shrimp is cooking I start making my sauce. Sorry no picture for this I made the sauce pre-decision of starting this blog don't judge! Actually the decision to start the blog came from many suggestions by my dear friends who love my cooking. I promise my picture taking skills will get better in the future!

In a blender or food processor add avocado, sour cream, garlic, cilantro lime zest and the juice of 1lime add salt to test. Blend until smooth.

In a bowl combine cabbage, green onion, lime juice, oil and salt to taste. Important note make sure you heat up your corn tortillas in a pan otherwise you will have a crumbly mess!!

 Add shrimp, cabbage mixture and a dab of sauce and serve. Let me know how they turned out

Cilantro-Lime Shrimp Tacos
(recipe by http://twistedflavor.blogspot.com)

2lbs shrimp (peeled & deveined)

2 cloves minced garlic

1-2 tsp butter(more if you aren't watching your weight)

Cook in a pan until pink

Cilantro-Lime Sauce

1 avocado

1 cup low fat sour cream

1/4 cup fresh cilantro

1 clove garlic

1-2 tsp lime zest

juice of 1 lime

Salt to taste

Blend until smooth

Cabbage Mixture

1 bag Angel hair Cabbage

1/4 cup chopped Cilantro

3 chopped Green Onions

2 TBS Lime Juice

1 TBS Canola Oil

Salt to Taste