Baja Shrimp Taco Salad

Ingredients:

• For the dressing:
• 3/4 cup sour cream
• Juice of 2 medium limes (about 1/4 cup)
• 1/4 cup loosely packed, finely chopped fresh cilantro
• 2 tablespoons water
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1/8 teaspoon cayenne pepper
• For the salad:
• Cooking spray
• 1 pound 
  uncooked peeled and deveined medium shrimp
• 1 1/4 teaspoons ground cumin
• 1/2 teaspoon paprika
• 3/4 teaspoon chili powder
• 1/2 teaspoon kosher salt
• Freshly ground black pepper
• 1 tablespoon freshly squeezed lime juice
• 1/2 large head red cabbage, thinly sliced (about 5 cups)
• 1/3 cup finely chopped fresh cilantro, plus more for serving
• 2 medium avocados, peeled, pitted, and diced
• 1 cup crumbled tortilla chips

Instructions:

1. Make the dressing:
2. Whisk all the ingredients together in a small bowl until emulsified and well-combined; set aside.
3. Make the Salad:
4. Arrange a rack in the middle of the oven and heat to 400°F. Lightly coat a rimmed baking sheet with cooking spray; set aside.
5. Pat the shrimp dry and place on the baking sheet. Sprinkle with the cumin, chili powder, salt, and a few grinds of black pepper and stir to coat. Spread into an even layer. Roast until the shrimp are opaque and pink, stirring once halfway through 6 to 8 minutes total. Drizzle the cooked shrimp with the lime juice and toss to combine; set aside.
6. Place the cabbage, cilantro, and about 1/2 of the dressing in a large bowl and toss to combine. Top with the shrimp and avocado, drizzle with the remaining dressing (you might not use all of it) and sprinkle with the tortilla chips and more cilantro. Serve immediately.

https://www.thekitchn.com/recipe-baja-shrimp-taco-salad-256166