Shrimp Tacos with Avocado Crema

Directions

1. Thaw the shrimp and peel the shells off of the shrimp and discard. Season the shrimp with a sprinkle of kosher salt and freshly ground black pepper, gently toss and set aside.
2. Add garlic to the bowl of a food processor. Add the juice of 1 lime, and the ½, cup cilantro leaves and whiz the food processor until the leaves and garlic are finely chopped. Add the sour cream, the chopped avocado, and the kosher salt and blend until the mixture is smooth and combined.
3. Bring a sauté, pan to medium heat. Add the olive oil and the shrimp and cook for 2 minutes on each side.
4. Stack and cover the tortillas in a dish towel and microwave for 30 seconds. For each taco, stack 2 corn or one flour tortilla and spread a spoonful or two of the avocado crema on the top tortilla. Add some broccoli slaw 4-5 shrimp and top with queso fresco, tomatillo salsa, and garnish with cilantro leaves. Serve with lime wedges.