Ingredients:

  • 1 lb (450g) large shrimp, peeled and deveined
  • 2 tbsp (30ml) avocado oil
  • 1 tsp (5g) smoked paprika
  • ½ tsp (2.5g) cumin
  • ½ tsp (2.5g) garlic powder
  • ½ tsp (2.5g) kosher salt
  • ¼ tsp (1.25g) cracked black pepper
  • ½ cup (120g) plain Greek yogurt
  • 1 tbsp (15ml) fresh lime juice
  • 1 tsp (5g) Sriracha
  • 1 pinch (0.5g) salt
  • 6 (6-inch) corn tortillas
  • 2 cups (60g) shredded purple cabbage
  • 1 large (150g) avocado, sliced
  • ¼ cup (15g) fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions:

  1. In a large bowl, toss the shrimp with avocado oil, smoked paprika, cumin, garlic powder, salt, and pepper until evenly coated.
  2. In a small ramekin, stir together the Greek yogurt, lime juice, Sriracha, and salt until velvety; set aside.
  3. Preheat the Blackstone griddle to medium-high heat.
  4. Spread the seasoned shrimp in a single layer across the hot surface, pressing down slightly with a spatula.
  5. Cook for 2 minutes per side until the shrimp develop a mahogany-colored crust and form a 'C' shape.
  6. Move the cooked shrimp to the cooler edge of the griddle and place corn tortillas on the center heat, toasting for 30 seconds per side until pliable and slightly charred.
  7. Assemble the tacos by placing a handful of shredded purple cabbage in each tortilla, topping with seared shrimp, sliced avocado, fresh cilantro, and a drizzle of lime crema.