Shrimp Tacos with Chips and Salsa

Ingredients

For Pico:

• 1 avocado, peeled, pitted, and diced
• 2 Roma tomatoes, diced
• 1 bunch cilantro, chopped1 red onion, diced
• Juice of 2 limes
• Pinch sea salt

For Crema:

• ¼ cup chopped scallions
• ¼ cup chopped fresh cilantro
• 2 garlic cloves, minced
• 1 large jalapeño, minced
• ¼ cup plain Greek yogurt
• 1½ teaspoons grated lime zest
• 1½ teaspoons fresh lime juice
• ¼ teaspoon sea salt

For Salsa:

• 1 (28-ounce) can whole tomatoes
• ½ cup chopped yellow onion
• 1 bunch cilantro 2 teaspoons ground cumin
• 1 jalapeño
• 1–2 tablespoons fresh lime juice
• 1 teaspoon sea salt

For Shrimp:

• Juice of 1 lemon
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• Pinch salt
• 2 garlic cloves, minced
• ½ cup plus 2 tablespoons olive oil
• 1 pound large shrimp, peeled and deveined

For Chips:

• ½ cup vegetable oil
• 6 large flour tortillas, cut into triangles
• Tacos
• 8 corn tortillas
• 2 cups shredded red and green cabbage
• ¼ cup chopped fresh cilantro
• 2 avocados, sliced
• 2 limes, cut into wedges

Instructions

1. 1
   In a small bowl, combine all the pico ingredients and mix well. Set aside. In another small bowl, combine all the crema ingredients and mix well. Set aside.
2. 2
   In a blender, combine all the salsa ingredients and blend until not completely smooth, with a little chunkiness remaining. Transfer to a medium bowl and set aside.
3. 3
   To make the shrimp marinade, in a large bowl, whisk together the lemon juice, chili powder, cumin, coriander, salt, garlic, and ½ cup of the olive oil. Add the shrimp and toss to coat. Set aside to marinate while you make the chips.
4. 4
   Heat the vegetable oil in a large skillet over medium-high heat. Add the flour tortilla triangles and fry until browned and crispy. Using tongs, transfer the chips to paper towels and set aside.
5. 5
   In the same skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the shrimp and cook until opaque, 4–6 minutes. Cut the shrimp in half lengthwise. Warm the corn tortillas in a skillet or over the stovetop flame.
6. 6
   Layer each tortilla with shrimp, shredded cabbage, pico, and crema. Garnish with cilantro and lime wedges for squeezing. Serve with chips, salsa, and additional pico.