Baja Cilantro Lime Shrimp Tacos & Salsa Verde
In a large bowl, combine juice of 3 limes, zest of 1 lime, 2 Tbsp chopped cilantro, 2 cloves minced garlic, 1/2 tsp cumin, 1 Tbsp olive oil, and kosher salt to taste. Whisk thoroughly. Add shrimp, cover and refrigerate for 20 minutes.
Make slaw: In a large bowl combine shredded green cabbage, 1/2 cup chopped cilantro, red onion, avocado, juice of 1 lime, 1 Tbsp olive oil, and kosher salt to taste and mix gently.
Make garlic-lime mayo: in a medium bowl combine mayonnaise, Tia Lupita Hot Sauce, zest of 1 lime, and garlic powder. Whisk and season with salt.
Preheat grill or pan to medium heat. Grill shrimp until pink and opaque, about 3 minutes per side.
Build tacos: Warm a tortilla, add a scoop of slaw, a few shrimp, a drizzle of garlic-lime mayo and top with Tia Lupita Salsa Verde. Garnish with cilantro and serve.