Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1/2 tsp kosher salt
  • 1 lime, zested
  • 3 cups shredded cabbage mix
  • 1/4 cup fresh cilantro, chopped
  • 2 tbsp fresh lime juice
  • 1 tsp honey
  • 1/4 tsp salt
  • 1/2 cup Mexican crema
  • 1 clove garlic, minced
  • 1 tbsp lime juice
  • 1/2 tsp sriracha
  • 12 small corn tortillas
  • 1 large avocado, sliced

Instructions:

  1. Combine 3 cups cabbage mix, cilantro, 2 tbsp lime juice, 1 tsp honey, and 1/4 tsp salt.
  2. Blend 1/2 cup Mexican crema, minced garlic, 1 tbsp lime juice, and 1/2 tsp sriracha.
  3. Use paper towels to pat the 1 lb large shrimp until completely dry to ensure a crisp sear.
  4. Toss the shrimp with 1 tbsp olive oil, paprika, cumin, garlic powder, cayenne, 1/2 tsp salt, and the lime zest.
  5. Set your skillet over medium high heat until a drop of water flicked onto it dances and evaporates instantly.
  6. Add shrimp in a single layer. Cook for 2 minutes until the bottom edges turn pink and opaque.
  7. Flip the shrimp and cook for 1 to 2 more minutes until they form a C shape and feel firm to the touch.
  8. Briefly char 12 small corn tortillas over a gas flame or in a dry pan until they smell toasted and show dark spots.
  9. Place a generous pinch of the slaw onto each warm tortilla.
  10. Top with 3 shrimp, a slice of avocado, and a drizzle of the garlic lime crema.