4 corn tortillas
½ cup sour cream
2 limes
Salt
1 cup small shrimp, cooked
1 cup coleslaw salad mix
1 cup shredded Colby & Monterey Jack
cheese
Warm tortillas in the microwave (2 minutes) or toast
over a gas stove burner and lay each out.
In a small bowl, whisk together sour cream and juice from 1 lime.
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| Everything's better with lime! |
Season with salt. Quarter other lime and set aside.
Build tacos by topping each tortilla with shrimp, coleslaw, sour cream mixture drizzle, then top with cheese.
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| The tacos aren't very long on shrimp. |
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| But don't worry! They're completely stuffed in the end with all kinds of delicious veggies and dairy. |
Serve with lime
wedge.
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| Drizzle on fleek. |
My Rating: 4/5 "Super-refreshing! That lime sour cream really ties everything together well, and there's a great combination of textures all around that make these fun to eat. Not a lot of shrimp here, but I'm content to let the meat in a taco function primarily as a vehicle for cheese."
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