Shrimp Taco Bites with Coriander Cream Sauce

20 shrimp, uncooked, deveined, without tails
1 tbsp taco seasoning
1 tbsp rice bran or garlic oil
20 Tortilla "scoops" (see below)
1 cup cabbage, finely chopped
Coriander cream sauce (see below)
1 avocado, pitted & diced
Coriander (to taste)
Sriracha (optional, to taste)
Coriander Cream Sauce:--
1 cup sour cream
½ bunch coriander, finely chopped
½ lime, juiced
SIDS SALT & PEPPER to taste
Tortilla Scoops:--
3 sheets puff pastry
Mini muffin tray
Small cookie cutter

Place shrimp and taco seasoning in a Ziploc bag and shake until shrimp is coated with seasoning.
Heat oil in a large pan over medium heat. Place shrimp in pan and cook for about 2 minutes on each side until pink and cooked through.
Remove shrimp and place on a plate. Cover with foil to keep warm.
Place tortilla scoops out on a tray and place a little big of cabbage in each scoop.
Spoon about 1 tsp of the coriander cream sauce into each scoop over the cabbage.
Place shrimp and a couple dices of avocado into each scoop.
Drizzle a little Sriracha (optional) over shrimp and garnish with coriander.
Serve immediately.
For the Coriander Cream Sauce:
Combine sour cream, coriander, lime juice, SIDS SALT & PEPPER in a small mixing bowl.
Stir well to combine, cover with plastic wrap and refrigerate until ready to serve.
Tortilla Scoops:
Cut 20 rounds of puff pastry using a small cookie cutter. Spray the muffin tray with oil. Press the rounds into the muffin tray to form a scoop.