- 15 min
Allergens: Sesame, Dairy, Gluten, Shellfish, Soy, Wheat
Make the guacamole
In a small bowl, mash the avocado with a fork and squeeze 1/2 the lime juice over it. Season with salt and pepper to taste.
Prepare the shrimps
Remove the shells. Leave the tail on for added crunch if you prefer.
Place the peeled shrimps in a small bowl and discard shells. Mince the garlic.
Season the shrimps
Add the garlic and chipotle powder to the shrimp. Drizzle with olive oil, salt and pepper to taste.
Prepare the cabbage mix
In another bowl, add the remaining lime juice to the cabbage mix. Season with salt and pepper and mix well. Reserve.
Cook the shrimps
In a frying pan over medium high heat, melt the butter and sauté the shrimps until golden, about 5 min.
Finish and serve
Warm up the tortillas in a dry pan over medium heat without oil. To assemble the tacos, start with the guacamole, add the cabbage mix and the shrimps (about 3 per taco). Finish with a dollop of sour cream and fresh cilantro leaves.