Ingredients

For the Shrimp Marinade:

1 lb raw shrimp, peeled and deveined (medium or large)
2 tbsp olive oil
Juice of 2 limes
2 cloves garlic, minced
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp chili powder
1/4 tsp sea salt
Freshly ground black pepper, to taste

For the Tacos:

8 small corn or flour tortillas
2 cups shredded red cabbage
1 avocado, sliced or mashed
1/4 cup chopped fresh cilantro
1/4 cup thinly sliced red onion
1/2 cup crumbled queso fresco (or feta)
Lime wedges, for serving

For Optional Creamy Sauce:

1/2 cup sour cream or Greek yogurt
1 tbsp mayonnaise
1 tbsp lime juice
1 tsp hot sauce (like Cholula or Valentina)

Instructions

Step 1: Marinate the Shrimp

In a medium bowl, combine olive oil, lime juice, garlic, cumin, paprika, chili powder, salt, and pepper. Toss in the shrimp and marinate for 15–30 minutes in the fridge.

Step 2: Cook the Shrimp

Heat a large skillet or grill pan over medium-high heat. Cook shrimp for 2–3 minutes per side or until opaque and lightly charred. Remove from heat.

Step 3: Warm the Tortillas

Warm tortillas in a dry skillet, or wrap in foil and heat in a 350°F oven for 5 minutes. You can also lightly char them over a gas burner.

Step 4: Assemble the Tacos

Layer each tortilla with cabbage, a few shrimp, avocado, red onion, cheese, and cilantro. Drizzle with crema if using and serve with lime wedges.