Shrimp Tacos

Ingredients

For the slaw

• 3 cups green or red cabbage, about 7 oz (200 g), finely shredded
• ¼ cup fresh cilantro (coriander), chopped
• 2 tbsp lime juice
• 1 tsp olive oil
• ¼ tsp fine salt

For the chipotle-lime crema

• ½ cup sour cream or Greek yogurt, 120 g
• 2 tbsp mayonnaise
• 1–2 tsp chipotle in adobo, finely chopped, or ½ tsp chipotle powder
• 1 tbsp lime juice
• 1 pinch fine salt

For the shrimp

• 1 ¼ lb raw shrimp (prawns), 570 g, peeled and deveined
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ¾ tsp fine salt
• 2 tbsp neutral oil

To serve

• 8 small corn or flour tortillas, warmed
• 1 avocado, sliced
• 1 lime, cut into wedges

Instructions

1. Toss the cabbage with the cilantro, lime juice, olive oil and salt. Set aside.
2. Stir together the sour cream, mayonnaise, chipotle, lime juice and salt. Add a little water if you prefer a drizzling consistency.
3. Pat the shrimp dry. Mix the chili powder, cumin, paprika, garlic powder and salt and toss with the shrimp until evenly coated.
4. Heat the oil in a large skillet over medium-high heat until shimmering. Add the shrimp in a single layer, in two batches if needed, and cook for 1 to 2 minutes per side, until pink, opaque and lightly charred.
5. Fill the warm tortillas with shrimp and slaw, drizzle with the crema and serve with avocado and lime wedges.