Ingredients:
- 1 pound (450g) large shrimp, peeled and deveined
- 1 tablespoon (15ml) olive oil
- 1 teaspoon (5g) chili powder
- 1 teaspoon (5g) smoked paprika
- ½ teaspoon (2.5g) garlic powder
- ½ teaspoon (2.5g) cumin
- Salt and freshly ground black pepper, to taste
- Juice of ½ lime
- 1 ripe avocado
- ½ cup (120g) sour cream or plain Greek yogurt
- 1 tablespoon (15ml) lime juice
- 1 small garlic clove, minced
- Salt, to taste
- Water, as needed to thin
- 8 small corn or flour tortillas
- 2 cups (about 150g) shredded cabbage or slaw mix
- ¼ cup chopped fresh cilantro
- Lime wedges, for serving
Instructions:
- In a bowl, toss the shrimp with olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, pepper, and lime juice. Set aside to marinate for at least 10 minutes.
- Combine avocado, sour cream/yogurt, lime juice, garlic, and salt in a blender or food processor. Blend until smooth, adding water, a tablespoon at a time, until desired consistency is reached. Taste and adjust seasoning if needed.
- Heat a skillet over medium-high heat. Add the marinated shrimp in a single layer. Cook for 2-3 minutes per side, or until pink, opaque, and slightly charred. Don't overcrowd the pan – work in batches if necessary.
- Warm the tortillas in a dry skillet for a few seconds per side, until pliable and lightly toasted. Alternatively, wrap them in foil and warm in a low oven.
- Layer shredded cabbage or slaw in each tortilla. Top with cooked shrimp and a generous drizzle of avocado crema. Garnish with fresh cilantro and a squeeze of lime. Serve immediately.