Shrimp Tacos Recipe in 15 Minutes

Instructions:

1. Pat the 1 lb of shrimp with paper towels until they are completely dry. Note: Excess water creates steam, which prevents a crust from forming. Toss them in a bowl with the smoked paprika, cumin, garlic powder, cayenne, and sea salt.
2. Whisk 1 tbsp of lime juice, the extra virgin olive oil, and a pinch of salt in a large bowl. Add the 2 cups of shredded red cabbage and half of the chopped cilantro. Note: Massaging the cabbage slightly with your hands helps it soften just enough while keeping the crunch.
3. Combine the 1/2 cup sour cream, 1 tbsp lime juice, minced garlic, and the remaining cilantro in a small bowl. Whisk until it becomes a velvety, pourable consistency. If it's too thick, add a teaspoon of water.
4. Place your heavy skillet over medium high heat and add the 1 tbsp of avocado oil. Wait until the oil is shimmering and just starting to whisps of smoke. Note: This ensures the shrimp sear the moment they touch the pan.
5. Add the shrimp to the pan in a single layer. Don't crowd them; work in batches if your pan is small. Cook for 2 minutes until the edges are opaque and a dark red crust has formed.
6. Flip the shrimp and cook for another 1-2 minutes until they are curled into a C shape and feel firm to the touch. Remove them from the heat immediately to a clean plate.
7. While the shrimp rests for a minute, place your 12 corn tortillas directly over a low flame or in a dry pan. Heat for 30 seconds per side until they are pliable and slightly charred at the edges.
8. Lay out the warm tortillas and place a generous spoonful of the cabbage slaw in the center. Top with 3-4 seared shrimp and a couple of avocado slices.
9. Drizzle the cilantro lime sauce over the top. Garnish with an extra squeeze of lime if you like things extra bright.