# What You'll Need:
→ Shrimp Marinade
01 - 1 lb large shrimp, peeled and deveined
02 - 2 tbsp olive oil
03 - 2 tbsp fresh lemon juice
04 - 1 tsp lemon zest
05 - 2 garlic cloves, minced
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp ground cumin
08 - 1/2 tsp sea salt
09 - 1/4 tsp black pepper
10 - 2 tbsp fresh parsley, chopped
11 - 1 tbsp fresh dill, chopped
→ Cilantro Sauce
12 - 1/2 cup Greek yogurt or sour cream
13 - 1/4 cup fresh cilantro leaves, chopped
14 - 1 tbsp fresh lime juice
15 - 1 small garlic clove, minced
16 - 1 tbsp olive oil
17 - 1/4 tsp salt
18 - 1/4 tsp black pepper
→ Tacos
19 - 8 small corn or flour tortillas, warmed
20 - 1 cup shredded red cabbage
21 - 1/2 cup diced red onion
22 - 1 avocado, sliced
23 - Lemon or lime wedges, for serving
# Steps to Follow:
01 - In a medium bowl, combine shrimp with olive oil, lemon juice, lemon zest, garlic, smoked paprika, cumin, salt, pepper, parsley, and dill. Toss well and marinate for 15 minutes.
02 - Blend Greek yogurt or sour cream, cilantro, lime juice, garlic, olive oil, salt, and pepper in a food processor or blender until smooth. Set aside.
03 - Heat a large skillet over medium-high heat. Sauté shrimp for 2 to 3 minutes per side until pink and opaque. Remove from heat.
04 - Layer shredded cabbage, diced onions, and avocado slices onto each warm tortilla. Top with cooked shrimp and drizzle generously with cilantro sauce.
05 - Serve immediately with lemon or lime wedges on the side.
