Shrimp Tacos Platter (Print version)

Juicy chili-lime shrimp, crunchy slaw, warm corn tortillas, and creamy avocado sauce served platter-style for a fresh taco dinner.

# Ingredients:

For the avocado crema

01 - 1 ripe avocado, pitted and scooped
02 - 1/2 cup (120 g) plain Greek yogurt or sour cream
03 - 1/2 cup packed fresh cilantro leaves and tender stems
04 - 2 tablespoons fresh lime juice
05 - 1 small garlic clove, grated
06 - 1 teaspoon honey
07 - 1/2 teaspoon kosher salt
08 - 1-3 tablespoons water, as needed

For the slaw

09 - 3 cups (210 g) shredded green or purple cabbage
10 - 1/3 cup (45 g) thinly sliced red onion
11 - 1/4 cup chopped fresh cilantro
12 - 1 tablespoon fresh lime juice
13 - 1 tablespoon olive oil
14 - 1/4 teaspoon kosher salt

For the shrimp

15 - 1 1/2 lb (680 g) large shrimp, peeled and deveined
16 - 1 1/2 tablespoons olive oil
17 - 1 teaspoon smoked paprika
18 - 1 teaspoon ground cumin
19 - 1/2 teaspoon chili powder
20 - 1/2 teaspoon garlic powder
21 - 1/2 teaspoon kosher salt
22 - 1/4 teaspoon black pepper
23 - 1 teaspoon lime zest
24 - 1 tablespoon fresh lime juice

For serving

25 - 8 small corn tortillas
26 - 1/3 cup crumbled Cotija cheese, optional
27 - 1 jalapeno, thinly sliced, optional
28 - 1/4 cup chopped fresh cilantro
29 - 2 limes, cut into wedges

# Instructions:

01 - Blend the avocado, Greek yogurt or sour cream, cilantro, lime juice, garlic, honey, and salt until smooth. Add water 1 tablespoon at a time until the sauce is easy to drizzle.
02 - Combine cabbage, red onion, cilantro, lime juice, olive oil, and salt in a bowl. Toss well and let it sit while you cook the shrimp.
03 - Pat the shrimp dry. Toss with olive oil, smoked paprika, cumin, chili powder, garlic powder, salt, pepper, and lime zest until evenly coated.
04 - Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side, until pink, opaque, and lightly browned. Remove from the heat and squeeze lime juice over the shrimp.
05 - Heat the corn tortillas in a dry skillet for 20-30 seconds per side until soft and lightly spotted. Wrap them in a clean towel to keep warm.
06 - Set the warm tortillas, shrimp, slaw, avocado crema, Cotija, jalapeno, cilantro, and lime wedges on a large platter. Let everyone build tacos while the shrimp are hot.

# Good to know:

01 - Serve immediately for the best tortilla texture.
02 - Cook shrimp in batches if your skillet is crowded.
03 - Keep components separate if serving buffet-style.

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