Jalapeño Lime Shrimp Tacos with Avocado Slaw

Ingredients

• 6 small corn tortillas
• 12 large shrimp, peeled and deveined
• 1 small jalapeno, finely diced
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 3 tbsp fresh lime juice, divided, plus wedges to serve
• 1 tsp ground cumin
• 2 cups shredded cabbage
• 1 ripe avocado
• 1/2 cup chopped cilantro
• Salt and black pepper

Steps

1. Mash the avocado with 2 tablespoons of the lime juice and a good pinch of salt, keeping some texture rather than making a smooth purée.
2. Fold the shredded cabbage and half the cilantro through the mashed avocado so every shred is coated, and refrigerate the slaw.
3. Pat the shrimp completely dry and toss them with the cumin, half the jalapeno, 1/2 teaspoon salt, and pepper. Wet shrimp release water into the pan and boil rather than sear.
4. Heat the olive oil in a wide skillet over high heat until it shimmers.
5. Add the shrimp in a single uncrowded layer and sear for 90 seconds without moving them.
6. Turn them, add the garlic, and cook for 60 to 90 seconds more, until they are pink, opaque, and curled into a loose C shape. A tight O means they are overcooked.
7. Squeeze the remaining lime juice into the pan and toss once off the heat.
8. Warm the tortillas in a dry pan for 20 seconds per side, fill with the avocado slaw and shrimp, and finish with the remaining jalapeno, cilantro, and lime wedges.

Allergen note: Contains shellfish.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.