Shrimp Tacos w/Red Cabbage Cilantro Slaw and Chipolte Sour Cream

When Paige mention the possibility of a taco blog party I was in!  Who doesn't love tacos?  They are incredibly easy to prepare and relatively healthy.  My version of a shrimp taco is also gluten free because of my current needs.  Corn tortillas are naturally gluten free, but since they are a soft taco I add  a bright red cabbage cilantro slaw for the crunch in a perfectly textured taco.

Shrimp Tacos w/ Red Cabbage Cilantro Slaw and Chipolte Sour Cream

Prep Time: 20 minutes

Cook Time: 10 minutes

Makes 6-8 tacos

Ingredients:

¼ head of red cabbage, thinly sliced

Small handful of cilantro, chopped

¼ tbsp. apple cider vinegar

1 tbsp. olive oil

¼ cup sour cream

1 tsp. sauce from a can of chipotle peppers in adobo

18 – 24 shrimp, peeled and deveined

Juice from 1 lime

6-8 corn flour tortillas

Instructions:

Cabbage Slaw: combine cabbage, cilantro, vinegar, and ½ tbsp. of olive oil in a bowl.  Season with salt and pepper.  Keep refrigerated until ready to serve, can be made ahead.

Chipotle Sour  Cream: combine sour cream and adobo sauce.  Keep refrigerated until ready to serve, can be made ahead.

Shrimp and Tortillas: marinate shrimp in the juice of ½ a lime and ½ tbsp. of olive oil.  Season with salt and pepper.  Can marinate up to ½ an hour in the fridge.   While the shrimp is marinating, toast the tortillas in a dry skillet one at a time until just small bits are golden brown.  Transfer warmed tortillas inside aluminum foil to keep warm until ready to serve.  Saute shrimp in skillet, about 3-5 minute per side.  Assemble tacos with slaw first, shrimp, and chipotle sour cream.