Shrimp Tacos

Quickly seared shrimp, still translucent at the center, spiced with smoky paprika. Crunchy cabbage and creamy avocado balance perfectly under a squeeze of acidic lime.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 768
• Protein: 38 g
• Carbs: 71 g
• Fat: 36 g

Ingredients

• 500 g Wild shrimp ( peeled )
• 8 piece Soft tortilla (for filling), made from corn
• 150 g White cabbage ( finely shredded )
• 2 piece Persea americana Mill. ( sliced )
• 1 piece Red onion ( diced )
• 2 piece Citrus aurantiifolia (Christm.) Swingle. ( wedges )
• 2 piece Garlic ( minced )
• 1 piece Hot chili pepper ( seeded and minced )
• 1 piece Fresh cilantro ( chopped )
• 1 tsp Smoked paprika
• 1 tsp Cumin ground
• 2 tbsp Extra virgin olive oil
• 1 pinch Gray sea salt
• 1 tbsp Chipotle peppers in adobo sauce ( finely chopped )

Instructions

1. Garnish preparation

   Thinly slice the white cabbage to keep it crunchy. Dice the red onion. Slice the avocado into regular slices. Chop the cilantro.

2. Shrimp marinade

   In a mixing bowl, combine the shrimp with the minced garlic, smoked paprika, cumin, sliced fresh chili, and the chipotle in adobo. Pour in a tablespoon of oil to coat.

3. High-heat cooking

   Heat a pan over high heat. When the oil ripples, add the shrimp. Sear for 2 minutes until they curl and turn pink, without toughening.

4. Assembly

   Warm the tortillas in a dry pan. Layer the cabbage, hot shrimp, avocado, and onion. Finish with cilantro and a squeeze of lime.

Chef's tips

• The pan should smoke slightly before adding the shrimp to get a good sear.
• Do not overcrowd the pan; cook in two batches if necessary to avoid boiling the shrimp.
• The contrast between the cold cabbage and the scorching shrimp is the key to success.

Storage

Consume immediately. Reheated shrimp become rubbery and avocado oxidizes.