Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp ground cumin
  • ¼ tsp cayenne pepper
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 lime, juiced
  • 2 cups shredded cabbage
  • ¼ cup chopped fresh cilantro
  • 1 tbsp lime juice
  • 1 tbsp olive oil
  • pinch of salt
  • pinch of black pepper
  • ½ cup sour cream
  • 1 tbsp chipotle peppers in adobo, minced
  • 1 tsp lime juice
  • 1 clove garlic, minced
  • 9 small corn tortillas

Instructions:

  1. Whisk together sour cream, minced chipotle peppers, lime juice, and minced garlic in a small bowl. Set aside in the refrigerator.
  2. In a separate bowl, combine shredded cabbage, chopped cilantro, lime juice, and olive oil. Toss until evenly coated and set aside.
  3. Pat the shrimp completely dry with paper towels. Toss them in a bowl with olive oil, smoked paprika, garlic powder, cumin, cayenne pepper, salt, and black pepper.
  4. Place a cast-iron skillet over medium-high heat until a drop of water sizzles instantly.
  5. Add shrimp to the pan in a single layer. Cook for 2 minutes without moving them to develop a charred crust.
  6. Flip the shrimp and cook for another 1–2 minutes until they are opaque and curled into a C-shape.
  7. Pour the fresh lime juice over the shrimp during the final 30 seconds of cooking to glaze the seafood.
  8. Assemble by placing the seared shrimp into toasted corn tortillas, topping with the crunchy slaw and a drizzle of chipotle crema.