Ingredients

• 2 cups Organic Masa Harina
• 1/2 tsp Kosher Salt
• 1-1/2 cups Warm Water

• 1/2 cup Sour Cream
• 2 each Green Onions white and green parts thinly sliced
• 2 Tbsp Cilantro finely chopped
• Lime Juice from one lime
• 1 Tbsp Sriracha Chili Sauce
• 1 tsp Kosher Salt
• 1/4 tsp Cumin ground
• 1/4 tsp Chili Powder
• 4 cups Green Cabbage thinly sliced
• 2 cups Red Cabbage thinly sliced
• 1 Mango diced
• 1-2 Jalapeño chiles halved lengthwise, seeded, and thinly sliced, optional

• 1/4 cup Extra Virgin Olive Oil
• 2 tsp Lime Juice
• 2 tsp Chili Powder
• 2 tsp Garlic Powder
• 1 tsp smoked paprika
• 1 tsp Kosher Salt
• 36 each Shrimp medium to large, peeled and deveined
• 12 slices Avocado
• Cilantro Leaves for serving
• 6 Lime Wedges

Instructions

1. To make the tortillas: In a large bowl, mix the masa harina and salt and slowly stir in the water. The dough should be firm and springy when touched. If it seems too dry, add another splash of water; if it seems too sticky, work in more of the masa harina. Wrap tightly in plastic wrap and set aside for about 1 hour.
2. Heat a griddle or cast-iron skillet over high heat. Divide the dough into 12 balls and keep them covered with plastic wrap. Press the dough to a flat circle between your hands. Place it between two pieces of plastic wrap, then use a rolling pin to roll out 6-inch circles, or flatten according to a tortilla press directions. Immediately place the flattened dough on the hot griddle or skillet and cook until the top of the tortilla starts to look dried and the edges curl up slightly and the bottom is lightly charred in spots, about 1 minute. Flip and cook on the other side until the tortilla is cooked through, 30 seconds to 1 minute more. Decrease the heat as needed. Stack the tortillas and keep warm by wrapping them in a clean kitchen towel for up to 30 minutes, or cool completely then stack and wrap tightly in plastic wrap to keep at room temperature for up to 3 days.

1. In a medium bowl, whisk the sour cream, green onions, cilantro, lime juice, sriracha, salt, cumin, and chili powder until well combined. Add the cabbages, mango, and jalapeño and toss to coat well. Set aside for up to 1 hour, or cover and refrigerate for up to 2 days.

1. In a medium bowl, combine olive oil, the lime juice, chili powder, garlic powder, smoked paprika, and salt. Add the shrimp and toss to coat. Set aside to marinate for 20 to 30 minutes.
2. Strain the shrimp from the marinade. Heat a 12-inch skillet over medium-high heat until smoking hot. Add 1 tablespoon of oil and swirl to coat. Add about half of the shrimp (without crowding the pan). Cook until lightly browned on the bottom, then flip and continue cooking until the shrimp are cooked through, 2-1/2 to 3 minutes total. Transfer the cooked shrimp to a plate and cover to keep hot. Repeat to cook the remaining shrimp, adding more oil as needed.

1. To make the tacos, place a big spoonful of the slaw in the center of each warm tortilla, then top with 3 shrimp and a slice of avocado. Garnish each taco with cilantro leaves, and serve with lime wedges on the side.