1poundmedium raw shrimppeeled, deveined, and tails removed
For the Sauce
½bunchcilantro leaves,chopped (~1cup)
½ - 1teaspoonhot sauceadjust based on spice preference
7-9(4-inch)flour or corn tortillas
Fresh Lime Juice
Additional chopped cilantro
In a small bowl mix together the garlic powder, onion powder, chili powder, and dried basil. Use this mixture to thoroughly coat all the shrimp.
In a large skillet over medium-high heat melt the butter. Add in the shrimp, lime juice, and soy sauce. Cook the shrimp until pink on both sides, about 1-2 minutes per side. Remove from heat and set aside.
In a food processor or blender, blend together the sour cream, buttermilk, jalapeno, cilantro, lime juice, hot sauce, garlic powder, and salt. Set aside.
To assemble the tacos, warm the corn tortillas and then start with a layer of homemade or store-bought guacamole and spread it on the bottom center of each tortilla. Then layer it with a small bunch of green cabbage followed by the cooked shrimp. Drizzle some of the cilantro-lime sauce over each taco and then top with a squeeze of lime juice, feta cheese, and chopped cilantro.