20 shrimp (small, uncooked, peeled and deveined)
1 tbsp taco seasoning
1 tbsp olive oil
20 Tortilla “scoops”
1 cup cabbage, thinly sliced and chopped
cilantro cream sauce (see below)
fresh cilantro, chopped for garnish
sriracha sauce, for garnish
For the sauce:
1 cup sour cream
1/2 bunch cilantro, finely chopped
1/2 lime, juiced
salt to taste
pepper to taste
For the Cream Sauce:
Combine sour cream, cilantro, lime juice, salt and pepper in a food processor. Pulse until well blended, cover and refrigerate while preparing the mini tacos.
For the tacos:
Place shrimp and taco seasoning in a Ziploc bag and shake until shrimp is coated with seasoning.
Heat oil in a large pan over medium heat. Place shrimp in pan and cook for about 2 minutes on each side or until pink and cooked through. Remove shrimp and place on a plate. Cover with to keep warm. Place tortilla scoops out on a tray and place a little bit of cabbage in each scoop. Spoon about 1 tsp of the cilantro cream sauce into each scoop over the cabbage. Place shrimp into each scoop and add a little bit of guacamole. Drizzle a little Sriracha over shrimp and garnish with cilantro. Serve immediately.