Ingredients:

  • 1/2 cup full-fat Mayonnaise
  • 3 Tablespoons fresh Lime Juice (divided)
  • 1 Tablespoon Sriracha or Chipotle Sauce
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Honey or Agave Syrup
  • Salt and Freshly Ground Black Pepper, to taste
  • 2 cups shredded Cabbage (green or red)
  • 1/4 cup finely diced Red Onion
  • 1/4 cup chopped Cilantro (Coriander)
  • 1 pound Raw Shrimp (peeled and deveined, tail off preferred)
  • 2 Tablespoons Olive Oil or Canola Oil (divided)
  • 1 teaspoon Chilli Powder
  • 1/2 teaspoon ground Cumin
  • 1/2 teaspoon Smoked Paprika
  • 3/4 teaspoon Kosher Salt
  • 1/4 teaspoon Black Pepper
  • 8 to 10 small Corn or Flour Tortillas
  • 2 Limes, cut into wedges (for serving)

Instructions:

  1. Prepare the Crema: In a medium bowl, whisk together the mayonnaise, 2 Tbsp lime juice, Sriracha/Chipotle, garlic powder, honey, salt, and pepper until completely smooth. Taste and adjust seasoning. Transfer the crema to the refrigerator to chill.
  2. Mix the Quick Slaw: In a separate bowl, combine the shredded cabbage, diced red onion, 1 Tbsp lime juice, and 1/4 tsp salt. Toss well to combine and set aside.
  3. Season the Shrimp: Pat the shrimp dry thoroughly with paper towels. In a bowl, toss the shrimp with 1 tablespoon of oil, chili powder, cumin, smoked paprika, 3/4 tsp salt, and 1/4 tsp pepper until evenly coated.
  4. Sauté the Shrimp: Place a large skillet over medium-high heat. Add the remaining 1 tablespoon of oil and let it become shimmering hot. Add the seasoned shrimp to the hot pan in a single layer (work in batches if necessary). Sauté for 1 to 2 minutes per side, turning once, until the shrimp is opaque, pink, and just cooked through. Remove immediately and set aside.
  5. Warm the Tortillas: Wipe the pan clean if needed. Turn the heat down to medium. Warm the tortillas directly in the dry pan for 30 seconds per side, until soft and slightly blistered or charred. Stack them and wrap in a clean tea towel to keep them warm.
  6. Assemble the Tacos: Lay out the warm tortillas. Spoon 2 to 3 shrimp onto each tortilla. Top generously with a spoonful of the quick slaw. Drizzle the chilled Zesty Crema over the top.
  7. Garnish and Serve: Garnish with extra fresh cilantro and serve immediately with lime wedges for an extra burst of zing.