Shrimp Tacos with Creamy Cilantro Sauce

Ingredients

• 1 lb. (454g) raw shrimp, size 21-25, shelled
• 8 tortillas (6-inch)
• 250 ml (1 cup) mango, diced
• 250 ml (1 cup) purple cabbage, washed and thinly sliced
• 1 avocado, cut into 8 sections
  
  
  

For the marinade

• ½ garlic clove, minced
• The zest from half a lime
• 2.5 ml (1/2 tsp.) ground cumin
• A pinch of Mexican chili powder (optional)
• 30 ml (2 tbsp.) canola oil
  
  
  

For the creamy cilantro sauce

• ½ garlic clove
• 80 ml (1/3 cup) Scotsburn 3.25% milk
• 80 ml (1/3 cup) mayonnaise
• 80 ml (1/3 cup) fresh cilantro leaves, rinsed
• The zest and juice from half a lime
  
  
  

For garnish

• Fresh cilantro leaves
• Lime wedges