Shrimp Tacos with Avocado Crema
Scoop avocado flesh into a mini food processor. Add 1/2 cup cilantro, sour cream, 1 tablespoon vinegar and 1/8 teaspoon each salt and pepper. Process until smooth.Advertisement
Stir cabbage, carrot, scallion, the remaining 1 tablespoon vinegar and the remaining 1/8 teaspoon each salt and pepper together in a medium bowl.
Toss shrimp, chili powder and cumin together in a medium bowl. Heat oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook, stirring, until pink and just cooked through, 3 to 5 minutes.
Spread a generous 1 tablespoon of the avocado sauce over one half of each tortilla. Top each with about 1/4 cup of the cabbage mixture and 1/3 cup of the shrimp. Divide the remaining 2 tablespoons cilantro among the tacos and serve with lime wedges for squeezing.
2 1/2 fat, 2 lean-protein, 1 1/2 starch, 1 vegetable