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Step 1
Pulse all the sauce ingredients in a food processor or blender until mostly smooth.
Step 2
Toss some of the sauce (not all) with the cabbage. We’ll use the leftover sauce to top the tacos.
Step 3
Pat the shrimp dry with paper towels. Toss the shrimp in a small bowl with the spice mix to get it coated. Heat a drizzle of oil a large skillet over medium high heat. Add the shrimp to the hot pan and sauté for 5-8 minutes, flipping occasionally, until the shrimp are cooked through.
Step 4
For the prettiest and easiest-to-eat assembly, go in this order: smashed avocado, slaw, and shrimp. Finish with Cotjia cheese, lime wedges, and extra sauce.