Easy Shrimp Tacos with Fresh Avocado Salsa

Ingredients

• 1 small shallot, roughly chopped
• 1 jalapeño pepper, seeded and roughly chopped
• 2 garlic cloves, roughly chopped
• 1 tomato, seeded and diced
• 1 avocado, pitted and diced
• ¾ teaspoon salt
• 1 tablespoon fresh lime juice, from half a lime
• ¼ cup loosely packed fresh cilantro leaves, coarsely chopped
• 1½ tablespoons olive oil
• 1½ teaspoons chili powder
• ½ teaspoon salt
• Scant ⅛ teaspoon cayenne pepper
• 1½ pounds large (31/35) or extra large (26/30) shrimp, peeled, de-veined, and tail removed, thawed if frozen (see note)
• 8 to 10 six-inch corn or flour tortillas
• 2 cups chopped red cabbage, for serving
• 2 limes, cut into wedges, for serving
• 1 cup sour cream, for serving