Shrimp Tacos with Cabbage-Lime Slaw

• 1.25 lb, peeled and deveined large shrimp (thawed if frozen)
• 2 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 2 cloves, minced garlic
• 4 lime (one zested and juiced, two juiced, one cut into wedges)
• 2 tbsp, divided olive oil
• 1 tbsp avocado oil
• 3 cups, finely shredded (about 1/4 small head) red cabbage
• 3, thinly sliced green onions
• 1/2 cup, chopped, divided fresh cilantro
• 1/2, seeded and minced jalapeño (optional)
• 1 ripe avocado
• 1 tsp, divided sea salt
• 8 small corn tortillas

Instructions

1. Pat the shrimp very dry. Toss with the chili powder, cumin, paprika, garlic, the zest of one lime, 1 tbsp of the olive oil, and 1/2 tsp of the salt. Let stand 10 minutes.
2. For the slaw, toss the cabbage, green onions, half the cilantro, and the jalapeño with the juice of two limes, the remaining 1 tbsp olive oil, and 1/4 tsp salt. Let it sit so the cabbage softens slightly.
3. Mash the avocado with the juice of the zested lime and the remaining 1/4 tsp salt until chunky.
4. Heat the avocado oil in a large skillet over medium-high heat until it shimmers. Cook the shrimp in a single layer, in two batches if needed, 1½–2 minutes per side until pink, opaque, and curled into a loose C.
5. Warm the tortillas one at a time in a dry skillet or directly over a gas flame, 15–20 seconds per side, and keep them wrapped in a clean towel.
6. Spread each tortilla with avocado, add the shrimp and a pile of slaw, and finish with the remaining cilantro and wedges from the fourth lime.

Tips

• Shrimp go from perfect to rubbery in under a minute. A loose C shape means done; a tight O means overcooked.
• Frozen shrimp work well: thaw them in a bowl of cold water for 10 minutes, then dry thoroughly so they sear instead of steam.
• The slaw stays crunchy for a day in the fridge, so it is a good make-ahead. Chunks of firm white fish, such as cod or mahi-mahi, cook in about the same time and can replace the shrimp.
• Leave out the jalapeño and use mild chili powder for younger eaters.

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