Tacos de gambas callejeros con un toque cítrico

Ingredientes

• 1 lb Large shrimp, peeled and deveined
• 1 tsp Smoked paprika
• 1/2 tsp Ground cumin
• 1/2 tsp Garlic powder
• 1/2 tsp Salt
• 1/4 tsp Cayenne pepper (optional for heat)
• 1 tbsp Avocado oil or vegetable oil (for searing)
• 2 cups Green cabbage, very thinly shredded
• 1/4 cup Fresh cilantro, finely chopped
• 2 tbsp Lime juice, freshly squeezed
• 1 tbsp Honey
• 1 tbsp Olive oil (for slaw dressing)
• 8-12 Small corn tortillas
• 1 Large avocado, sliced
• 1/4 cup Cotija cheese, crumbled
• Extra lime wedges for serving

Preparación

1. 1

   Prepare the Zesty Slaw: In a large bowl, whisk together the lime juice, 1 tablespoon of olive oil, honey, and chopped cilantro.

2. 2

   Add the shredded green cabbage to the bowl, toss thoroughly to coat, and set aside in the refrigerator to allow the flavors to meld and the cabbage to soften slightly.

3. 3

   Season the Shrimp: Pat the shrimp completely dry with paper towels to remove excess moisture. In a medium bowl, toss the shrimp with smoked paprika, cumin, garlic powder, salt, and cayenne until every piece is vibrantly coated.

4. 4

   Flash-Sear the Protein: Heat a heavy skillet over medium-high heat with the avocado oil. Once shimmering, add the shrimp in a single layer without crowding the pan.

5. 5

   Cook the shrimp for approximately 2 minutes per side until they turn opaque and develop a golden-brown crust. Remove from heat immediately to prevent a rubbery texture.

6. 6

   Char the Tortillas: Lightly char the edges of the corn tortillas over an open gas flame or in a dry pan until they are pliable and fragrant. Wrap them in a clean kitchen towel to keep warm.

7. 7

   Assemble the Tacos: Place a generous heap of the crunchy slaw at the bottom of each warm tortilla.

8. 8

   Top with 3 or 4 pieces of the seasoned shrimp and a few slices of fresh avocado.

9. 9

   Final Touch: Finish with a sprinkle of crumbled cotija cheese and an extra squeeze of fresh lime juice.