Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp avocado or grapeseed oil
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1/2 tsp kosher salt
  • 3 cups shredded green and red cabbage
  • 1/4 cup fresh cilantro, chopped
  • 2 tbsp fresh lime juice
  • 1 tbsp extra virgin olive oil
  • 1/8 tsp black pepper
  • 1 large ripe avocado
  • 1/2 cup plain Greek yogurt
  • 1 clove garlic, minced
  • 1 tbsp lime juice
  • 1/4 cup fresh cilantro for sauce
  • 12 small corn tortillas

Instructions:

  1. Toss the shredded cabbage with 2 tbsp lime juice, 1 tbsp olive oil, and salt in a large bowl. Let it sit for 10 minutes to soften slightly.
  2. In a food processor or blender, combine the avocado, Greek yogurt, 1 tbsp lime juice, 1/4 cup cilantro, and minced garlic. Pulse until a velvety emulsion forms.
  3. Pat the shrimp dry with paper towels. In a medium bowl, toss the shrimp with smoked paprika, cumin, garlic powder, cayenne, and kosher salt until evenly coated.
  4. Heat 1 tbsp neutral oil in a large cast iron skillet over high heat. Once shimmering, add the shrimp in a single layer. Sear for 90-120 seconds per side until a mahogany crust forms and the shrimp are opaque.
  5. Warm the tortillas. Assemble by layering the crunchy slaw, three seared shrimp, and a generous drizzle of the avocado crema.