Spicy Shrimp Tacos with Garlic Cilantro Lime Slaw

[7 SP for 2 Tacos] This dish just sounds amazing, and with only a couple of tweeks from the original author's version, it is now Weight Watchers friendly. This is delicious spice-loaded shrimp layered on smashed avocado topped with a cabbage slaw that is topped with a homemade creamy lime sauce and topped with crumbly, cheese. Wrapped in a corn tortilla with a wedge of lime squeezed over the top? Don’t mind if I do.

Information

• Makes: 4 tacos (2 per serving)
• Source: Pinch of Yum
• Recommended by: Dixie Baxter

Ingredients

For the Garlic Cilantro Lime Sauce
1 Tbsp	olive oil	4 SP
¼ cup	water	0 SP
½ cup	green onions, chopped	0 SP
½ cup	cilantro	0 SP
3	garlic cloves	0 SP
½ tsp	salt	0 SP
2	Limes, juiced	0 SP
½ cup	sour cream, fat-free	2 SP
For the Shrimp Tacos
1 lb	uncooked shrimp, peeled and deveined, tails removed	0 SP
1 tsp	chili powder	0 SP
1 tsp	ground cumin	0 SP
1 tsp	southwestern seasoning mix	0 SP
¼ tsp	cayenne pepper	0 SP
3 cups	green cabbage, shredded	0 SP
4	corn tortillas	6 SP
⅛ cup	Tex mex shredded cheese, for topping	2 SP

Instructions

1. Pulse all the sauce ingredients except the sour cream in a food processor. When mostly smooth, add the sour cream and pulse until combined. Taste and adjust as needed. Set aside.
2. Heat a drizzle of oil a large skillet over medium high heat. Pat the shrimp dry with paper towels and sprinkle with the spices. Add the shrimp to the hot pan and saute for 5-8 minutes, flipping occasionally, until the shrimp are cooked through.
3. Toss some of the sauce (not all) with the cabbage until it the cabbage is coated to your liking. It should resemble a coleslaw - you want it to be enough sauce so the cabbage is weighed down a little bit. Use leftover sauce on top of the tacos or in other recipes.
4. To serve tacos, smash a spoonful of avocado on the tortillas, top with a few pieces of shrimp, top with coleslaw, and finish with cheese, cilantro, and lime wedges.