Spicy Shrimp Tacos with Chipotle Crema

Per serving  971 kcal · 48g protein · 96g carbs · 44g fat

Ingredients

• 400g large shrimp, peeled and deveined
• 6 small corn tortillas
• 60g Greek yogurt
• 1 chipotle pepper in adobo, minced (about 10g)
• 100g red cabbage, thinly sliced
• 1 avocado (about 150g), diced
• 15g fresh cilantro, chopped
• 2 radishes, thinly sliced
• 20ml (about 4 tsp) lime juice, plus 2 lime wedges to serve
• 20ml (4 tsp) olive oil, divided
• 2g smoked paprika
• 2g ancho chili powder
• 1g cumin
• 1g garlic powder
• Salt and black pepper

Steps

1. Whisk the Greek yogurt, minced chipotle, a teaspoon of the lime juice, and a pinch of salt into a chipotle crema. Chill it until serving.
2. Pat the shrimp dry and toss with a teaspoon of the olive oil, the smoked paprika, ancho chili, cumin, garlic powder, and a pinch each of salt and pepper.
3. Toss the sliced cabbage with the rest of the lime juice and a small pinch of salt. Let it sit while you cook — it pickles and softens as it waits.
4. Heat a cast-iron skillet over high until it just smokes. Add the remaining olive oil, lay the shrimp in a single layer, and sear 90 seconds without moving. Flip and cook another 60 to 90 seconds, until opaque and charred at the edges. Pull them off the heat right away.
5. Wrap the tortillas in a damp paper towel and microwave 45 seconds to steam them warm. Toss the diced avocado with a squeeze of lime.
6. Build each taco: warm tortilla, pickled cabbage, 3 to 4 shrimp, a spoonful of avocado, a drizzle of chipotle crema, a few radish slices, and a pinch of cilantro. Serve with lime wedges.