Ingredients:

  • 1/2 head Green Cabbage, finely shredded
  • 1 large Carrot, julienned or coarsely grated
  • 1/4 cup fresh Cilantro, roughly chopped (for slaw)
  • 1/4 cup Full-fat Greek Yoghurt or plain sour cream
  • 1 Tbsp Mayonnaise
  • 1 Tbsp fresh Lime Juice (for slaw)
  • 1 tsp Honey or Maple Syrup (optional)
  • Pinch of Salt and Black Pepper (to taste)
  • 1 lb Large Shrimp (21/25 count), peeled, deveined, and tails removed
  • 1 Tbsp Olive Oil (for marinade, plus more for cooking)
  • 1 tsp Chipotle Powder
  • 1/2 tsp Ground Cumin
  • 1/4 tsp Garlic Powder
  • Zest of 1 whole Lime
  • 1/2 tsp Kosher Salt
  • 12 small Corn or Flour Tortillas
  • Optional Toppings: Sliced avocado, extra cilantro, pickled red onions

Instructions:

  1. Prepare the Slaw and Dressing: In a large bowl, mix the shredded cabbage, julienned carrot, and chopped cilantro. In a separate smaller bowl, whisk together the Greek yoghurt, mayonnaise, lime juice, honey/syrup, salt, and pepper until smooth. Pour the dressing over the vegetables, toss gently to coat, and refrigerate for at least 15 minutes.
  2. Marinate the Shrimp: Pat the peeled and deveined shrimp very dry with paper towels. In a bowl, toss the shrimp with 1 tablespoon of olive oil, chipotle powder, cumin, garlic powder, lime zest, and salt. Ensure the shrimp is evenly coated and set aside.
  3. Warm the Tortillas: Heat a dry frying pan or griddle over medium-high heat. Warm the tortillas individually for about 30–60 seconds per side until they are pliable and slightly charred around the edges. Keep them wrapped in a clean tea towel or foil to maintain warmth.
  4. Cook the Shrimp (The Blitz): Add 1 tablespoon of olive oil to the skillet and heat over medium-high heat until the oil is shimmering. Add the seasoned shrimp in a single layer (work in batches if necessary). Cook for 1 to 2 minutes until they turn pink on the bottom, flip, and cook for another 1 to 1.5 minutes until just cooked through. Immediately remove the shrimp from the heat and squeeze the reserved fresh lime juice over them.
  5. Assemble and Serve: Take a warm tortilla and layer 3-4 pieces of chipotle-lime shrimp down the center. Spoon a generous helping of the chilled cilantro-lime slaw over the shrimp. Garnish with any optional toppings and serve immediately.