1 bag Cox’s Zesty Cilantro Lime shrimp, with the included seasoning packet
2 tablespoons olive oil
1 tablespoon fresh lime juice
2 cloves garlic, minced
1 teaspoon chili powder and cumin
8 small corn tortillas
1 cup shredded purple cabbage
1/2 cup fresh cilantro, finely chopped
Sour cream or lime crema for drizzling
Directions
Thaw the Cox’s Zesty Cilantro Lime shrimp as directed on the bag. Use the included seasoning packet to season the shrimp at the cooking step below, following the package directions; omit any separate dry seasoning blend and additional salt.
In a bowl, mix olive oil, lime juice, minced garlic, chili powder, cumin, salt, and pepper.
Toss the shrimp in the marinade and let them sit for 10 minutes.
Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes per side until pink and fully cooked.
Warm the tortillas in a dry pan or microwave.
Assemble the tacos by layering shredded cabbage, cooked lime cilantro shrimp, fresh chopped cilantro, and a drizzle of lime crema.
