Ingredients:

  • 1 lb Large Shrimp (21-25 count), peeled and deveined
  • 1 tbsp Extra Virgin Olive Oil
  • 1 tsp Smoked Paprika
  • 1 tsp Cumin
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Cayenne Pepper
  • 1/2 tsp Sea Salt
  • 2 cups Shredded Green or Purple Cabbage
  • 1/4 cup Fresh Cilantro, chopped
  • 1 tbsp Apple Cider Vinegar
  • 1 tsp Honey
  • 1/2 tsp Salt
  • 1/2 cup Plain Greek Yogurt
  • 1 Lime, zested and juiced
  • 1 clove Garlic, grated
  • 12 Small Corn Tortillas
  • 1 Avocado, sliced
  • 1 Fresh Jalapeño, thinly sliced

Instructions:

  1. The Cabbage Cure: In a medium bowl, toss the shredded cabbage with salt and vinegar. Let sit for 10-15 minutes to draw out excess moisture through osmosis, ensuring a crisp texture.
  2. The Creamy Base: Whisk together the Greek yogurt, lime zest, lime juice, and grated garlic until smooth. Refrigerate until assembly.
  3. Preparation: Pat the shrimp extremely dry with paper towels to ensure a proper sear. Toss the dry shrimp with olive oil, smoked paprika, cumin, garlic powder, cayenne, and sea salt.
  4. The High-Heat Sear: Heat a cast iron skillet over medium-high heat until it begins to smoke. Add shrimp in a single layer and sear for 90 seconds per side until opaque and 'C' shaped. Do not overcook.
  5. Assembly: Char the corn tortillas over an open flame or in a dry pan until lightly browned and fragrant. Spread a layer of lime crema directly onto the tortilla to create a fat barrier. Top with sliced avocado, 3 shrimp per taco, and a portion of the drained slaw. Garnish with jalapeño.