Shrimp Tacos

In a small bowl, whisk together sour cream, mayonnaise, lime juice, garlic powder, and Sriracha sauce. Set aside for the flavors to meld. Transfer to a squeeze bottle if desired.

Thinly slice the purple cabbage. Dice the avocado and red onion. Coarsely chop the cilantro. Arrange all toppings in small bowls for easy serving.

Thaw and pat dry the shrimp with paper towels. Place them in a medium bowl, add the pressed or minced garlic, sea salt, black pepper, ground cumin, and cayenne pepper. Stir to combine.

Heat 1 tablespoon of olive oil in a large non-stick pan over medium-high heat. Add the seasoned shrimp in a single layer. Sauté for 1-2 minutes per side, or just until cooked through (they should turn opaque with some pink and red accents). Transfer the cooked shrimp to a serving platter and set aside to cool slightly.

Toast the corn tortillas. This can be done over an open gas flame for about 10 seconds per side until lightly charred, on a griddle or cast iron skillet over medium-high heat for 15-30 seconds per side until golden, or in the oven under the broiler for about 2 minutes until browned spots appear.

Assemble the tacos by arranging the shredded cabbage, diced avocado, red onion, cotija cheese, cilantro, and cooked shrimp over each warm tortilla. Drizzle generously with the prepared shrimp taco sauce.