Prep your toppings: cabbage, red onion and avocado. Set aside.
Prep your crema by adding the juice from one lime to the sour cream and stir. Set aside.
Peel and rinse your thawed shrimp. Devein if not already deveined. Pat dry with paper towel and place in a medium bowl.
Add the minced garlic, sea salt, black pepper, cumin and cayenne pepper. Mix the shrimp together with the seasoning.
In a large skillet add the oil and heat over medium heat.
Add your shrimp to the pan in a single layer and cook approx. 1-2 min per side until just cooked through. They should be white with some inside pink but not be translucent. Reduce heat.
If you wish, cut the shrimp down with a knife into halves or thirds.
Toast the tortillas over an oven gas stovetop flame for about 10 seconds per side until lightly charged.
Build your taco by adding the shrimp to the tortilla and add your toppings of choice and top with sour cream crema.
