Ingredients

• 2 cups chopped or shredded purple cabbage

• 1/4 cup chopped cilantro

• pico de gallo

• 2 Tablespoons lime juice

• 1/3 cup sour cream

• 1/3 cup mayonnaise

• 1 tsp garlic powder

• 1 tsp paprika

• 1lb raw peeled and tail off shrimp

• 2 garlic cloves minced

• 1 Tablespoon olive oil

• 2 Tablespoons old bay

• Corn tortillas

Directions

1. Chop or shred your red cabbage and cilantro. You can also prep any other toppings you may like (avocado, jalapeno, etc).

2. Put your sour cream, mayo, and lime juice into a bowl and mix until combined thoroughly. Then mix in your garlic powder and paprika.

3. Heat 1 Tablespoon of olive oil in a pan on medium-high heat, add garlic and cook until fragrant.

4. Next add your shrimp. Cook on each side for about 1 minute (until pink) and sprinkle on your old bay.

5. Warm up your tortillas and assemble! I like to do a generous layer of cabbage, shrimp, pico de gallo, avocado, sauce, and cilantro.