1carrot, peeled and cut into small, thin, matchstick shapes
2limes, cut into wedges
About ½cupolive oil, divided
20ozmedium to large shrimp, tails off, peeled and deveined
salt and pepper
4tbspcornstarch or arrowroot powder
4radishes, each in half and then sliced thinly into half-moon shaped slices
6tbspsour cream (or your favorite dairy-free sour cream)
salt and pepper
3green onion stalks, sliced (green parts only)
In a large bowl, toss together cabbage and carrots with the juice from two lime wedges and a quick drizzle of olive oil (about ½ tablespoonful). Set aside.
Cook the Shrimp
Heat about 2-3 tbsp of olive oil in a large non-stick pan over medium-high heat, just enough to cover the bottom of the pan with oil.
While that heats up, prep the shrimp: in another large bowl, toss together shrimp, cornstarch (or arrowroot powder), and taco seasoning. Season with salt and pepper, and mix until shrimp are evenly coated.
Add the shrimp to the heated pan and cook until golden brown and crisp, which takes just about 2 minutes per side. Do not overcook the shrimp in this step! Once cooked, move shrimp from pan with a slotted spoon and set aside on a plate.
Make the Crema
In a small bowl, stir together sour cream, the juice from one lime wedge, taco seasoning, then season lightly with salt and pepper. Add just enough water (about ½ to 1 tablespoon) to reach a consistency you can drizzle over the tacos. Set aside.
Assemble the Tacos
Layer tortillas on a microwaveable plate with damp paper towels in between each tortilla. Microwave for about 30 seconds, just until warm and soft.
Divide the cabbage & carrot slaw, shrimp, and sliced radishes between the tortillas. Drizzle with crema, garnish with sliced green onions. Serve with remaining lime wedges.
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