Best Recipe for Shrimp Tacos

Pat shrimp dry and place in a bowl. Mix the salt, sugar and spices together in a small bowl. Drizzle the shrimp with olive oil and toss to coat. Sprinkle the spice mixture ( use it all) and toss to combine well. Set aside until using or do this up to a day ahead and refrigerate.

. Place the cabbage, cilantro, green onions, and lime zest in a medium bowl. Set aside.

In a food processor, place the jalapeno, cilantro, garlic, salt, and lime juice. Pulse until finely chopped. Add the yogurt and mayo. Pulse again.

Pour half (or a little more, as needed) of the Cilantro Lime Crema into the slaw bowl and toss to combine. Add more as needed to coat the slaw, and reserve the rest for drizzling over the shrimp. Season the slaw with a pinch of salt. Refrigerate slaw until ready to serve.

Heat a large skillet over medium-high heat, and lightly oil it. Sear each side of the shrimp for roughly 3 minutes, until they are deeply golden. You may need to do this in batches. You’ll want space around them so they can caramelize. See notes for grilling.

Grill, toast in a toaster oven, toast over a gas burner on the stove, or warm in a dry skillet. Wrap in a kitchen towel.

Fill the tortillas with 1/4 cup slaw, top with 2-3 shrimp, a slice of avocado, and any optional additions. Spoon a little more cilantro lime crema over top.