Ingredients:

  • 450 g (1 lb) raw shrimp, peeled and deveined, thawed
  • 1 tbsp (15 ml) olive oil, divided
  • 1 tbsp (15 ml) fresh lime juice
  • 2 g ground cumin
  • 2 g chili powder
  • 1 g smoked paprika
  • 1 g garlic powder
  • 3 g fine salt
  • 0.5 g cayenne pepper (optional)
  • 140 g finely shredded red cabbage
  • 10 g thinly sliced green onion (about 2 stalks)
  • 8 g chopped fresh cilantro
  • 1 tbsp (15 ml) fresh lime juice
  • 1 tbsp (15 ml) olive oil
  • 1.5 g fine salt
  • 120 g sour cream or Mexican crema
  • 15 g chipotle pepper in adobo sauce, finely minced (about 1 tbsp)
  • 5 ml (1 tsp) adobo sauce from the can
  • 1 tbsp (15 ml) fresh lime juice
  • 1.5 g fine salt
  • 8 small corn tortillas, 6 in (15 cm)
  • 1 ripe avocado (about 150 g), sliced
  • Lime wedges, for serving
  • Extra cilantro leaves, for topping

Instructions:

  1. Pat the shrimp thoroughly dry with paper towels.
  2. In a medium bowl, toss the shrimp with 1 tsp (5 ml) of the olive oil, the lime juice, cumin, chili powder, smoked paprika, garlic powder, salt, and cayenne (if using). Rest for 10 minutes.
  3. In a second bowl, combine the cabbage, green onion, and cilantro.
  4. Whisk the lime juice, 1 tbsp (15 ml) olive oil, and salt. Hold the dressing separately and toss it over the cabbage just before serving.
  5. In a small bowl, stir the sour cream, minced chipotle, adobo sauce, lime juice, and salt until smooth. Taste and add more adobo for extra heat.
  6. Heat a dry skillet over medium heat. Warm each tortilla for 20 to 30 seconds per side, until soft and flecked with light brown spots.
  7. Wrap the warmed tortillas in a clean towel to keep them soft.
  8. Wipe out the skillet. Add the remaining 2 tsp (10 ml) olive oil and heat over medium-high until it shimmers but does not smoke.
  9. Lay the shrimp in a single layer without crowding. Cook 1 to 2 minutes until the bottoms turn pink and golden. Flip and cook 1 more minute. Cook in two batches if they don't fit in one layer.
  10. Remove the shrimp as soon as it is opaque and curled into a loose C, and reaches 145°F (63°C) internally.
  11. Spread crema on each tortilla. Add shrimp, a spoonful of slaw, avocado slices, and cilantro. Finish with a squeeze of lime.