Topping:

• 18-24 medium or large shrimp
• 6-8 white corn tortillas
• 1/4 head small purple cabbage
• 1/4 red onion, finely sliced
• 1 large avocado, peeled and pitted
• grated vegan cheese (optional)
• cilantro (optional)
• 1 lime, cut into 8 wedges

Shrimp Taco Sauce:

• 1/4 cup dairy free sour cream
• 1/4 cup mayonnaise
• 1 T freshly squeezed lime juice
• 1/2 t garlic powder
• 1 T chili sauce

Put all the ingredients to the sauce in a small bowl and whisk them together.

Shrimp marinade:

• 1 garlic clove. pressed or minced
• 1/2 t salt
• 1/4 t black pepper
• 1/4 t ground cumin
• 1/4 t cayenne pepper
• 1 T olive oil

Put the shrimp in a bowl and cover with the marinade.

Put the shrimp in a frying pan and saute on medium-high heat until cooked through, 2-4 minutes. Place on a serving plate and set aside.

Toast the tortillas on a medium-hot pan about 30 seconds per side.

Put all the ingredients to the shrimp taco sauce in a small bowl and whisk them together.

Slice the cabbage (I prefer pickled cabbage) and red onion thinly, and dice the avocado. Chop the cilantro coarsely if using.

Build the tacos by putting the above ingredients together with the shrimp on the corn tortillas and top each tortilla with grated cheese and top it off with the sauce. Serve the lime wedges on the side.