Shrimp Tacos with Lime Crema

Instructions

1. 1

   Use peeled, deveined shrimp with the tails removed. Finely shred the cabbage to measure 3 cups, mince the garlic and chop the cilantro. Finely grate the zest of 1 lime, then juice both limes.

2. 2

   Stir the sour cream together with the lime zest, 1 tablespoon lime juice and ¼ teaspoon salt. In another bowl, toss the cabbage and cilantro with the remaining lime juice.

3. 3

   Pat the shrimp dry and toss with the chili powder, cumin and remaining ½ teaspoon salt.

4. 4

   Heat a large skillet over medium-high heat. Cook the shrimp in 2 batches, using 1 tablespoon olive oil per batch. Sear for 1–2 minutes per side, adding half the garlic during the final 30 seconds of each batch, until the shrimp are opaque and just firm.

5. 5

   Wrap the tortillas in a damp paper towel and microwave for 45–60 seconds, until warm and flexible. Divide the cabbage and shrimp among the tortillas, spoon over the lime crema and serve immediately.