Shrimp Tacos with Cilantro-Lime Crema

Ingredients

Equipment Needed

• •Large skillet (12-inch)
• •Small mixing bowl
• •Clean kitchen towel for warming tortillas

Instructions

1. 1

   Make the cilantro-lime crema

   Stir together the sour cream, lime juice, chopped cilantro, and minced garlic in a small bowl. Add a pinch of salt. Taste it. The crema should be bright and tangy, with the cilantro singing through. Set aside while you prepare everything else. The flavors will marry as it sits.

   If your crema is too thick to drizzle, thin it with a splash of water or milk until it flows from a spoon.
2. 2

   Season the shrimp

   Pat the shrimp dry with paper towels. Dry shrimp sear properly; wet shrimp steam. Toss them in a bowl with the salt, pepper, cumin, and smoked paprika. The spices should coat each piece lightly, enhancing rather than masking the natural sweetness of the shrimp.

3. 3

   Warm the tortillas

   Heat a dry skillet over medium heat. Warm each tortilla for about thirty seconds per side until pliable and lightly charred in spots. Stack them in a clean kitchen towel to keep them soft and warm. Cold tortillas crack. Warm tortillas embrace.

   If you have a gas stove, you can char tortillas directly over the flame for fifteen seconds per side. Watch them closely.
4. 4

   Sear the shrimp

   Heat the olive oil in a large skillet over high heat until it shimmers. Add the shrimp in a single layer, giving each piece contact with the hot pan. Cook without moving for one minute until the bottoms turn pink and slightly golden. Flip and cook for another thirty to forty-five seconds. The shrimp should be just opaque through the center, curled into loose C shapes. Remove immediately. Overcooked shrimp turn rubbery and lose their sweetness.

5. 5

   Assemble the tacos

   Lay out the warm tortillas. Add a small handful of cabbage to each, then divide the shrimp among them. Lay slices of avocado alongside. Drizzle generously with the cilantro-lime crema. Scatter fresh cilantro leaves over the top and serve immediately with lime wedges for squeezing.

Chef Tips

• •Ask your fishmonger when the shrimp came in. If they cannot tell you, find a different source. Wild-caught Gulf shrimp or Pacific white shrimp from sustainable fisheries are worth seeking out.
• •The avocado must yield gently to pressure but hold its shape when sliced. Too firm and it tastes of nothing. Too soft and it becomes a smear. The window is small, so plan accordingly.
• •If you cannot find fresh corn tortillas, look for ones with only three ingredients: masa, water, and a touch of lime. Flour tortillas work but change the character of the dish entirely.
• •In winter, when good tomatoes are a memory, the cabbage and avocado carry this dish beautifully. Save the tomato garnish for summer when they taste of something.

Advance Preparation

• •The cilantro-lime crema can be made up to two days ahead and refrigerated. The flavor deepens as it sits.
• •Cabbage can be sliced earlier in the day and kept in cold water, then drained and patted dry before serving for extra crispness.
• •Do not cook the shrimp ahead. They take two minutes and must be served immediately.

Frequently Asked Questions

Nutrition Information

1 serving (about 275g)