Juicy Shrimp Tacos Platter

→ Shrimp
1 lb raw medium or large shrimp, peeled and deveined
1 garlic clove, minced
1/2 tsp sea salt
1/4 tsp black pepper
1/4 tsp ground cumin
1/4 tsp cayenne pepper
1 tbsp olive oil
→ Shrimp Taco Sauce
1/3 cup sour cream
1/3 cup mayonnaise
1 1/2 tbsp fresh lime juice (from 1 medium lime)
3/4 tsp garlic powder
3/4 tsp Sriracha sauce, or to taste
→ Toppings
8 small white corn tortillas (6 inch diameter) or hard taco shells
2 cups shredded purple cabbage (about 1/2 small cabbage)
1 large avocado, peeled, pitted, and diced
1/2 red onion, finely diced
4 oz cotija cheese, grated (about 1 cup)
1/4 bunch cilantro, coarsely chopped
1 lime, cut into 8 wedges
Steps

Combine sour cream, mayonnaise, lime juice, garlic powder, and Sriracha in a small bowl. Whisk until smooth and set aside to allow flavors to meld. Transfer to a squeeze bottle if desired.

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