For the Salsa

• 1 small shallot
• 1 jalapeno pepper, quartered and seeded
• 2 garlic cloves, peeled
• 1 tomato, seeded and chopped
• 1 avocado, peeled, seeded and cut into chunks
• 3/4 teaspoon salt
• 1 tablespoon fresh lime juice, from half a lime
• 1/4 cup loosely packed fresh cilantro leaves, coarsely chopped

For the Shrimp

• 1-1/2 tablespoons olive oil
• 1-1/2 teaspoons chili powder
• 1/2 teaspoon salt
• Scant 1/8 teaspoon cayenne pepper
• 1-1/2 pounds large or extra large shrimp, peeled and de-veined

For Assembling

• 8 – 10 six-inch corn or flour tortillas
• Approximately 2 cups chopped red cabbage, for garnish (I buy it pre-chopped in a bag)
• 2 limes, cut into wedges, for garnish
• Approximately 1 cup sour cream, for garnish