SHRIMP TACOS WITH CILANTRO CREAM (serves 4)
2 lbs medium shrimp, peeled & deveined
1 tsp cumin
1 tsp chili powder
1/2 tsp kosher salt
Few dashes of hot sauce
2 Tbs extra virgin olive oil
16 small corn tortillas
1/2 cup plain Greek yogurt
3 Tbs fresh cilantro, chopped fine
Zest from 1 lime
Juice from 1 lime (optional)
Salt and pepper to taste
In a large bowl, whisk the cumin, chili powder, salt, hot sauce and extra virgin olive oil together. Toss in the shrimp and mix well. Let sit for 5 minutes (or up to an hour in the fridge). In a large, non-stick sauté pan, drizzle a little extra virgin olive oil over medium heat and cook the shrimp until pink and cooked through, about 5 minutes.
Meanwhile, in a small bowl, combine the yogurt, cilantro and lime zest. Taste and if you like more lime flavor add some juice. Season with salt and pepper.
Warm the tortillas however you like (grill, pan fry, microwave) for about 20 seconds on each side. Spread some cilantro cream on each tortilla, top with shrimp. Garnish with cabbage and diced tomato.