Shrimp Tacos with Avocado Cream

Instructions

1. Prepare Shrimp Filling

   5 min hands-on

   • Combine shrimp, chili powder, cumin seeds, sun-dried tomatoes, and oyster sauce in a food processor.
   • Blend until a smooth paste forms.

2. Prep Cabbage Slaw

   3 min hands-on5 min waiting

   • Thinly shave the cabbage using a vegetable peeler or knife.
   • Toss with lime juice and a pinch of salt.
   • Set aside to marinate.

3. Roast Tomatoes for Salsa

   3 min hands-on8 min waiting

   • Preheat grill or broiler to high heat.
   • Grill tomatoes until skins blister and char.
   • Mash tomatoes in a bowl and let cool slightly.
   • Mix in lime juice and salt, then fold in half of the coriander.

4. Slice Avocado

   2 min hands-on

   • Cut avocados in half and remove the pit.
   • Thinly slice the flesh and set aside.

5. Cook Shrimp Tacos

   7 min hands-on5 min waiting

   • Spread shrimp paste evenly onto taco shells.
   • Heat olive oil in a non-stick pan over medium-high heat.
   • Cook tacos shrimp-side down until shrimp mixture sets and turns opaque.
   • Flip tacos and cook until tortilla is lightly charred.

6. Assemble Tacos

   3 min hands-on

   • Top each taco with cabbage slaw, avocado slices, and charred tomato salsa.
   • Garnish with remaining coriander leaves.

7. Serve Tacos

   1 min hands-on

   • Plate tacos and serve with lime wedges.
   • Cooking tips:
   • For an extra smoky flavor, roast cumin seeds in a dry pan before blending.
   • Ensure the pan is hot before adding tacos for a crisp texture.
   • Refrigerate shrimp paste for 15–20 minutes if too wet.
   • Use sun-dried tomatoes packed in oil for easier blending.