- Fresh & Cool
- Mains
- Prep 20 min
- Cook 10 min
- Serves 4
Hot shrimp, cold slaw and a creamy sauce all in one soft tortilla. Everything is ready in about half an hour, and everyone builds their own, which is half the fun.
Ingredients
For the shrimp
- 500 g raw peeled shrimp
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp chili flakes
- 1 tbsp olive oil
- Salt
For the lime slaw
- ¼ small white or red cabbage, finely shredded
- 1 carrot, grated
- 2 spring onions, sliced
- A handful of coriander, chopped
- Juice of 2 limes
- 1 tbsp olive oil
- ½ tsp salt
For the avocado crema
- 2 ripe avocados
- 100 g Greek yoghurt or soured cream
- Juice of 1 lime
- 1 small garlic clove
- Salt
To serve
- 8 small corn or flour tortillas
- Lime wedges
- Hot sauce, optional
Method
- Toss the shrimp with the paprika, cumin, garlic powder, chili flakes, oil and a pinch of salt. Leave for 10 minutes while you make the rest.
- Mix the cabbage, carrot, spring onions and coriander with the lime juice, oil and salt. Set aside; it will soften slightly and taste better.
- Blend the avocados, yoghurt, lime juice, garlic and salt until smooth, adding a splash of water if it is too thick.
- Heat a large frying pan until very hot. Cook the shrimp for 1 to 2 minutes per side, until pink and lightly charred.
- Warm the tortillas in a dry pan for 20 seconds per side.
- Spread each tortilla with avocado crema, add slaw and shrimp, and finish with a squeeze of lime and hot sauce.
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