Packed with scrumptious spicy shrimp and topped with a cool, crunchy slaw
4
PREP TIME
SERVINGS
TOTAL TIME
Add the sour cream, tahini, water, cilantro lime juice, cumin, sumac, salt, pepper, onions, honey, oil, garlic, and jalapeño to a blender or a food processor. Blend until completely combined.
Using a sharp knife, cut the cabbage into thin slivers and place it in a large bowl. Pour half of the prepared sauce into the bowl and toss to coat. Store in the refrigerator.
Toss the chili powder, smoked paprika, onion powder, cumin, garlic powder, salt, and black pepper with the shrimp. Once the oil has been heated, place the shrimp in the pan and brown on each side.
After warming the tortillas in a microwave or on the stovetop, spoon the shrimp and slaw on top and drizzle with the remaining sauce. Then, fold the tortillas and serve.
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