For the Shrimp:

1 lb (450g) Large shrimp, peeled, deveined, tails removed

1 tbsp Olive oil

1 tsp Chili powder

1/2 tsp Ground cumin

1/2 tsp Salt

1/4 tsp Black pepper

1 tsp Lime zest

For the Lime Sauce & Slaw:

½ cup Mayonnaise

¼ cup Sour cream

1 tbsp Lime juice

1 tsp Lime zest

1 tsp Honey or agave syrup

1 clove Garlic, minced

¼ cup Fresh cilantro, chopped

2 cups Purple cabbage, thinly sliced

1 small Carrot, shredded

For Assembly:

8-10 Corn tortillas, warmed

1 Avocado, diced

½ cup Queso fresco or crumbled feta

1. Season Shrimp: Toss dried shrimp with olive oil, chili powder, cumin, salt, pepper, and half the lime zest. Set aside.

2. Make Sauce: Whisk together mayonnaise, sour cream, remaining lime zest, lime juice, honey, garlic, and half the cilantro. Season with salt.

3. Prepare Slaw: Toss cabbage, carrot, a pinch of salt, and 2 tbsp of the prepared lime sauce in a bowl.

4. Cook Shrimp: Sauté seasoned shrimp in a skillet over medium-high heat for 2-3 minutes per side until pink and opaque.

5. Assemble: Layer warm tortillas with slaw, shrimp, a drizzle of lime sauce, avocado, cheese, and fresh cilantro.

Pro-Tips:

• Pat shrimp completely dry with paper towels before seasoning for a better sear.

• Massage the cabbage and carrot with salt for 5 minutes before tossing with the dressing to soften the slaw.

• Use a dry, hot skillet to warm tortillas until pliable, then keep wrapped in a towel.

• Do not overcook shrimp; they only need 2-3 minutes per side to stay tender.

Variations:

• Substitute shrimp with chicken breast strips or cubed firm tofu.

• Make it dairy-free by replacing sour cream with full-fat coconut milk.

• Add pickled red onions or roasted corn for extra flavor and texture.