Shrimp Tacos

In a small bowl, combine the sour cream, mayonnaise, cilantro, green onion, lime juice, jalapeno, garlic and salt. Mix well and set aside. In a large bowl, toss the cabbage with a 1/2 cup of the sour cream mixture. Save the remaining sour cream mixture for serving.

In a large skillet, heat the canola oil over medium heat. When it's ready to go, add the shrimp and seasonings. Cook and stir often until the shrimp turn pink, about four to six minutes. Remove from the heat immediately so you don't overcook the shrimp.

To serve, top each tortilla with some cabbage mixture, sauteed shrimp, a dollop of the sour cream mixture, Cotija cheese and, if desired, avocado slices. Serve with lime wedges.