1-First, whisk together the sauce by combining 1/3 cup sour cream, 1/3 cup mayonnaise, 1.5 tablespoons lime juice from 1 medium lime, 0.75 teaspoon garlic powder, and 0.75 teaspoon sriracha sauce in a bowl, then set it aside for later.

2-Next, prepare the toppings by thinly slicing 2 cups of purple cabbage, dicing 1 large avocado and 1/2 red onion, and coarsely chopping 1/4 bunch of cilantro. For the shrimp, pat 1 pound of raw shrimp dry, then mix in 1 pressed garlic clove, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon cumin, and 1/4 teaspoon cayenne pepper until well coated.

3-Now, cook the shrimp in 1 tablespoon of olive oil over medium-high heat for 1-2 minutes per side until they turn opaque and pink. Warm the 8 white corn tortillas on a stove, oven, or griddle until they”re lightly charred or golden for that perfect texture.

4-Finally, assemble the tacos by layering the cooked shrimp and toppings like shredded purple cabbage, diced avocado, red onion, Cotija cheese, and chopped cilantro onto each tortilla, then drizzle with the prepared sauce. Serve with the lime wedges for a fresh squeeze. This method ensures your tacos are flavorful and ready in under 30 minutes, perfect for busy parents or working professionals.