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1
Mix the mayonnaise and yogurt in a small bowl and set aside or refrigerate.
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2
Prepare the cabbage and cilantro, put in small bowls, and set aside.
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3
Combine the chili powder, cumin, salt, and olive oil in a medium bowl and mix well with a fork or whisk.
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4
Pat shrimp dry and add to the bowl, stirring to coat thoroughly.
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5
Heat a medium or large saute pan on high heat.
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6
Add the shrimp to the pan and cook on high heat about 2 minutes on one side.
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7
Then turn and cook for about 1 mintue on the other side and remove from pan.
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8
(feel free to grill the shrimp if you prefer, about the same amount of time per side).
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9
You will probably need to do in two batches.
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10
Set the cooked shrimp aside.
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11
Heat two corn tortillas at a time in the large saute pan over medium high heat for about 45 seconds, turn once and remove after another 45 seconds or so.
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12
Place two tortillas, one inside of the other, add a spoonful of the mayonnaise/sour cream mixture, 3-4 shirmp, a handful of cabbage and the cilantro.
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13
Serve with a lime wedge.
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14
Repeat.
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15
Should make 12-16 tacos.
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16
Other options include...add a small spoon of beans to the taco, serve sliced avocado or guacamole, serve pico de gallo or other salsa.
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17
My preference though is to keep is simple so the delicious flavor of the shrimp comes through!
