Sweet and Spicy Shrimp Tacos

Deselect All

2 tablespoons light brown sugar

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

Finely grated zest from 2 limes

1 1/2 pounds medium shrimp peeled, deveined and tails removed

1/4 cup extra-virgin olive oil

1/4 cups sour cream or Mexican crema

1/4 head cabbage, cored and shredded ( about 4 cups)

Kosher salt and freshly ground black pepper

12 corn tortillas

Fresh cilantro leaves, for serving

Lime wedges, for serving