For the shrimp:
1 lb. large shrimp, peeled and deveined (35-40 count to a lb.)
2 cloves garlic, minced
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp kosher salt
1/4 teaspoon cayenne pepper (optional)
2 tbsp olive oil
8 (6 inch) whole wheat corn tortillas
shredded red cabbage
chopped fresh cilantro
In a bowl whisk together olive oil, garlic, cumin, chili, salt and cayenne pepper (if using). Add in shrimp and toss to coat completely. Cover and refrigerate for 1 hour (or overnight) to marinade.
Heat the oven to 350°F. Wrap the tortillas in foil and bake until heated through, about 10 minutes. Turn off the oven; leave the tortillas in the oven until ready to serve.
Cook shrimp in a skillet on medium heat until pink and cooked through, about 5 minutes. Turn off heat and cover to keep warm.
Stir all ingredients for the Cilantro-Lime Sour Cream together in a bowl.
Spoon 5 shrimp into each taco shell. Top with cabbage, cilantro, avocado and cilantro-lime sour cream.