Shrimp tacos

• 1.25 lblarge shrimp · peeled and deveined
• 1 tbspavocado oil
• 2 clovesgarlic · minced
• 1 tspground cumin
• 1 tspsmoked paprika
• 2limes
• 3 cupsred cabbage · shredded
• 1/2 cupplain Greek yogurt
• 1 tspchipotle in adobo · minced, or 1/2 tsp chipotle powder
• 8corn tortillas · warmed
• 1small bunch cilantro · chopped

Methode

1. 1

   Buy the right size and dry them well

   Large shrimp, around 21 to 25 per pound, cook fast and stay juicy. Pat them thoroughly dry after peeling so they sear rather than steam. Wet shrimp release water into the pan and boil in it, which is how they turn rubbery.

2. 2

   Season, then sear hot and fast

   Toss the dry shrimp with cumin, paprika, garlic and a squeeze of lime. Sear in a single layer in a hot pan for about ninety seconds a side. They are done the second they turn pink and curl into a loose C. A tight O means overcooked.

3. 3

   Pull them the moment they curl

   Shrimp carry over as they rest, so take them off the heat just before you think they are done. The difference between perfect and rubbery is about thirty seconds, so do not walk away from the pan.

4. 4

   Red cabbage slaw for crunch and colour

   Shred red cabbage and toss with lime juice and salt. It brings crunch, acidity and colour, and it holds up to the warm shrimp without wilting. Dress it while the shrimp cook so it has a few minutes to soften slightly.

5. 5

   Chipotle-yogurt sauce does the heavy lifting

   Stir minced chipotle in adobo into Greek yogurt with lime and salt. It is smoky, tangy and creamy, and it turns a simple taco into something people ask about. Adjust the chipotle to your heat tolerance.

6. 6

   Warm the tortillas and build fast

   Char the corn tortillas over a flame until pliable. Layer slaw, shrimp, a drizzle of chipotle-yogurt and cilantro, and eat immediately. Shrimp toughen as they sit, so time the tacos for the moment everyone is at the table.