Tacos de langostinos picantes con salsa de cilantro y lima

Ingredientes

• 1 pound medium raw shrimp (peeled, deveined and tails removed)
• 2 teaspoons chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne pepper
• 2 tablespoons olive oil (divided)
• 1 lime (juiced)
• 1 avocado (peeled and pitted)
• 3/4 cup milk
• 1/2 cup plain Greek yogurt
• 1/2 jalapeno (stem trimmed; remove seeds for milder heat)
• 1/4 cup packed cilantro leaves
• 1 teaspoon white vinegar (or apple cider vinegar)
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1 tablespoon lime juice ((1 lime))
• 1 1/2 cups sliced green cabbage
• 1 1/2 cups sliced purple cabbage
• 2 tablespoons chopped cilantro
• 8 corn tortillas

Preparación

1. 1

   --- For the Shrimp ---

2. 2

   Heat 1 tablespoon oil in a large skillet over medium-high heat.

3. 3

   Season shrimp with chili powder, cumin, and cayenne pepper and toss until evenly coated.Add shrimp to the pan (you'll need to cook in two batches) and cook 2-3 minutes per side, or until pink and no longer translucent. Transfer to a plate and cook remaining shrimp.

4. 4

   Sprinkle with salt and squeeze lime juice over the top.

5. 5

   --- Avocado Sauce ---

6. 6

   Place all sauce ingredients in a blender or food processor and puree until smooth and creamy.

7. 7

   --- Assembly ---

8. 8

   Place a little of each cabbage on tortilla, drizzle with some sauce, top with 4-5 shrimp, drizzle with more sauce, sprinkle with cilantro. Repeat with remaining ingredients and serve.