Shrimp Tacos

Shrimp Tacos 6 medium tortillas soft or hard shell 2 pounds grilled shrimp peeled and deveined 1 medium avocado cut into slices 2 cups cabbage shredded 1 teaspoon sriracha 1 cup sour cream pico de gallo salt and pepper to taste cilantro lime wedges optional Assemble all ingredients as a make-your-own shrimp taco buffet while the grill heats to medium heat for grilling the shrimp. Sriracha Cream Sauce - Mix together sriracha sauce and sour cream to make sriracha cream sauce. Grill Shrimp - Brush the grill with olive oil and cook the shrimp until it is pink and cooked well throughout, about 5 minutes. Remove from the grill and transfer to a platter. Make shrimp tacos by layering assembled ingredients desired into your shrimp taco. Serve with additional cilantro and an optional lime wedge to squeeze onto shrimp tacos as they are served. Notes If you prefer your shrimp tacos with cold shrimp, this makes a fabulous prep ahead dish! Just grill your shrimp earlier and keep chilled in the refrigerator until ready to serve, then assemble and enjoy! Frozen shrimp - I prefer to use fresh shrimp in this recipe since I am sensitive to many preservatives used with frozen fish and seafood. If that doesn't bother you, just allow your frozen shrimp to thaw completely, rinse well, and then proceed with the recipe as instructed.