Ingredients:

  • 1 lb Large Shrimp (16-20 count), peeled and deveined
  • 1 tbsp Neutral oil (avocado or grapeseed)
  • 1 tsp Smoked paprika
  • 1 tsp Cumin
  • 1/2 tsp Garlic powder
  • 1/4 tsp Cayenne pepper
  • 1/2 tsp Kosher salt
  • 1/2 cup Mexican Crema or Sour Cream
  • 2 tbsp Mayonnaise
  • 1 tbsp Fresh lime juice
  • 2 tsp Chipotle peppers in adobo sauce, finely minced
  • 1 clove Garlic, grated
  • 2 cups Shredded cabbage (mix of red and green)
  • 1/4 cup Fresh cilantro, chopped
  • 1 tbsp Apple cider vinegar
  • 1 tbsp Extra virgin olive oil
  • 12 Small corn tortillas
  • 1 Large avocado, sliced

Instructions:

  1. Pat the shrimp completely dry with paper towels to ensure a proper sear. In a medium bowl, toss the shrimp with 1 tablespoon of neutral oil, smoked paprika, cumin, garlic powder, cayenne, and salt until evenly coated.
  2. In a small bowl, whisk together the crema (or sour cream), mayonnaise, lime juice, minced chipotle, and grated garlic until smooth. Refrigerate to allow flavors to marry.
  3. In a separate bowl, combine the shredded cabbage and cilantro. Toss with apple cider vinegar and extra virgin olive oil. Set aside.
  4. Heat a large cast-iron skillet over high heat. Add the shrimp in a single layer and sear for 2 minutes per side until a mahogany crust forms and the interior is opaque.
  5. Warm the corn tortillas over a direct flame or in a dry pan until charred and pliable.
  6. Assemble the tacos by placing 3-4 shrimp on each tortilla. Top with a portion of zesty slaw, a drizzle of chipotle crema, and slices of fresh avocado.