Ingredients:

  • 1 lb (450 g) large shrimp, peeled and deveined, tails removed or left on by preference
  • 2 tbsp (30 ml) olive oil
  • 1 1/2 tsp (7.5 g) kosher salt
  • 1 tsp (2 g) smoked paprika
  • 1/2 tsp (2 g) ground cumin
  • 1/2 tsp (1 g) chili powder (or to taste)
  • 1/4 tsp (0.5 g) cayenne pepper (optional — for heat)
  • Zest and juice of 1 lime (zest ~1 tsp / 5 g; juice ~2 tbsp / 30 ml)
  • 1 garlic clove, minced
  • 2 tbsp (8 g) chopped fresh cilantro (optional, for marinade)
  • 3 cups (240 g) shredded green cabbage (or pre-shredded slaw mix)
  • 1/2 cup (60 g) shredded red cabbage or carrot for color (optional)
  • 2 tbsp (30 ml) lime juice (about 1 lime) for slaw
  • 1 tbsp (15 ml) olive oil for slaw
  • 1/4 tsp (1.5 g) kosher salt (adjust to taste) for slaw
  • 2 tbsp (8 g) chopped cilantro for slaw
  • 1/4 small red onion, thinly sliced (about 40 g)
  • 1 ripe avocado (about 150 g peeled weight) for crema
  • 1/3 cup (80 g) sour cream or Greek yogurt for crema
  • 1 tbsp (15 ml) lime juice for crema
  • 1/4 tsp (1.5 g) kosher salt for crema
  • 1 small garlic clove or 1/4 tsp garlic powder for crema
  • 1–2 tbsp (15–30 ml) water to thin crema, if needed
  • 8 small corn tortillas (4–6 inch / 10–15 cm) or small flour tortillas
  • 1 ripe avocado, sliced (optional extra avocado)
  • Lime wedges for serving
  • Extra chopped cilantro for garnish
  • Pickled jalapeños or sliced fresh jalapeño (optional)
  • Crumbled queso fresco or cotija (optional)
  • Cooking oil spray or 1 tbsp (15 ml) neutral oil for skillet

Instructions:

  1. Prep ingredients: rinse and pat shrimp dry. Zest and juice lime. Shred cabbage, slice onion, chop cilantro. Pit and prepare avocado(s).
  2. Make the marinade: in a bowl combine 2 tbsp olive oil, lime zest and juice, minced garlic, 1 1/2 tsp kosher salt, smoked paprika, cumin, chili powder, cayenne (if using), and 2 tbsp chopped cilantro. Toss shrimp to coat.
  3. Marinate shrimp 10–15 minutes at room temperature (no longer — acid will begin to firm shrimp). Visual cue: shrimp should look glossy but not cooked.
  4. Make the slaw: toss shredded green cabbage, optional shredded red cabbage or carrot, 2 tbsp lime juice, 1 tbsp olive oil, 1/4 tsp kosher salt, 2 tbsp chopped cilantro, and thinly sliced red onion. Let sit 5–10 minutes to soften slightly.
  5. Make the avocado crema: blend ripe avocado, 1/3 cup sour cream or Greek yogurt, 1 tbsp lime juice, 1 small garlic clove (or 1/4 tsp garlic powder), and 1/4 tsp kosher salt until smooth. Thin with 1–2 tbsp water to desired consistency and taste-adjust.
  6. Warm tortillas: heat a dry skillet over medium-high and warm tortillas 20–30 seconds per side until pliable with light char, or warm over an open flame or grill. Keep wrapped in a towel to stay soft.
  7. Cook the shrimp: heat skillet with 1 tbsp neutral oil over medium-high until shimmering. Add shrimp in a single layer and cook 1–2 minutes per side until opaque, pink, and just curled into a loose C (do not overcook).
  8. Assemble tacos: place 2 warm tortillas per serving, add a small handful of slaw, 4–5 shrimp per taco (or portion shrimp evenly), a drizzle of avocado crema, sliced avocado or crumbled cheese, extra cilantro, and a squeeze of lime.
  9. Serve immediately with extra crema, lime wedges, and pickled or fresh jalapeños on the side.