1/2 cup sour cream
1/4 cup chopped fresh cilantro
Pinch of cayenne pepper
2 cups finely shredded cabbage
2 tablespoons fresh lemon juice
Salt and pepper, to taste
8 corn tortillas
1/2 pound cooked Garlic Shrimp, halved lengthwise
1 cup purchased salsa
Mix together the sour cream, half of the cilantro and the cayenne pepper in small bowl. Mix the cabbage with the remaining cilantro and lemon juice. Season to taste with salt and pepper.
Heat the tortillas in a nonstick skillet over medium-high heat until just hot, about 30 seconds per side.
Divide cabbage mixture among tortillas. Top with shrimp. Spoon on a bit of salsa, then drizzle with the sour cream mixture. Serve with lemon wedges.
Yields 8 tacos (about 4 servings).
You can marinate the shrimp for up to 24 hours, but after that, drain and saute.