Beer Battered Shrimp Tacos with Lime Crema

• 6 ounces Greek yogurt (I used 0% fat) ↔ Sustituir
• 1 teaspoon lime zest (zest the lime before you juice it) ↔ Sustituir
• 2 tablespoons lime juice ↔ Sustituir
• 2 tablespoons fresh cilantro (finely minced) ↔ Sustituir
• 1 teaspoon kosher salt (or to taste) ↔ Sustituir
• 1/2 teaspoon freshly ground black pepper (or to taste) ↔ Sustituir
• 1 to 2 tablespoons honey (optional and to taste) ↔ Sustituir
• one 16-ounce package SeaPak Beer Battered Shrimp ↔ Sustituir
• 6 to 8 medium soft flour or corn tortillas (slightly charred if desired) ↔ Sustituir
• 1 cup thinly sliced red cabbage (divided) ↔ Sustituir
• 1 medium/large ripe Hass avocado (diced into bite-sized pieces; divided) ↔ Sustituir
• 1 cup shredded or finely chopped cheese (divided (I used queso fresco; cotija would be another great choice)) ↔ Sustituir
• fresh cilantro finely minced (for garnishing) ↔ Sustituir
• optional jalapeno peppers (pico de gallo, or your favorite taco garnishes) ↔ Sustituir
• lime wedges (for garnishing) ↔ Sustituir

Las conversiones son aproximadas; la fuente original sigue siendo la referencia.

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