Baja Shrimp Tacos

Method

1. 1

   Step 1

   Pat the shrimp / prawns thoroughly dry with paper towels and place in a medium bowl. Toss with the chili powder, cumin, smoked paprika, black pepper, ½ tsp salt and 1 tbsp oil until evenly coated; set aside while you prepare the toppings, about 10 minutes.

2. 2

   Step 2

   Finely grate 1 tsp zest from one lime, then juice it to obtain 2 tbsp juice. Cut the second lime into 8 wedges for serving.

3. 3

   Step 3

   In a small bowl, stir the sour cream with the lime zest, 1 tbsp lime juice and ⅛ tsp salt. Stir in 1–2 tsp water, if needed, until the crema is thin enough to drizzle but still coats a spoon.

4. 4

   Step 4

   Place the shredded cabbage in a medium bowl with the remaining 1 tbsp lime juice, ⅛ tsp salt and half the cilantro / coriander. Toss for about 30 seconds, then let stand for 5–10 minutes so the cabbage softens slightly while retaining its crunch.

5. 5

   Step 5

   Heat a dry 10-inch (25 cm) skillet / frying pan over medium-high heat for 2 minutes. Warm the tortillas individually for 20–30 seconds per side, until pliable with a few toasted spots, then stack them inside a clean kitchen towel to keep warm.

6. 6

   Step 6

   Heat a 12-inch (30 cm) skillet / frying pan over medium-high heat for 2 minutes, then add the remaining 1 tbsp oil. Add the shrimp / prawns in a single layer, leaving space between them; cook in two batches if necessary, dividing the oil between batches.

7. 7

   Step 7

   Cook the shrimp / prawns undisturbed for 2 minutes, then turn and cook for another 1–2 minutes, until lightly browned outside and opaque through the centers. The thickest part should reach 145°F (63°C); transfer immediately to a clean plate to prevent overcooking.

8. 8

   Step 8

   Divide the slaw, avocado and shrimp / prawns among the 8 warm tortillas, lifting the slaw out of any accumulated liquid. Drizzle with the lime crema, scatter over the remaining cilantro / coriander and serve immediately with the lime wedges, allowing 2 tacos per person.