Shrimp and Avocado Tacos with Purple Slaw

Ingredients

• 600 g raw peeled and deveined shrimp, edible weight
• 12 small corn tortillas, about 25 g each
• 300 g avocado flesh, sliced
• 350 g purple cabbage, finely shredded
• 100 g commercial mayonnaise
• 45 g lime juice, divided
• 15 g water
• 5 g sugar
• 20 g neutral oil
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 5 g fine salt, divided

Let’s make it

1. Whisk the mayonnaise, 30 g lime juice, water, sugar and 2 g salt into a smooth dressing. Toss the cabbage with two-thirds of the dressing and set aside for 10 minutes. Reserve the remaining dressing for the tacos.
2. Pat the shrimp dry and toss with the oil, cumin, paprika and remaining 3 g salt. Heat a large frying pan over medium-high heat.
3. Cook the shrimp in one layer, in two batches if needed, for 2–3 minutes per side until opaque and firm throughout and 145°F / 63°C. Remove from the heat and toss with the remaining 15 g lime juice.
4. Warm the tortillas in a dry frying pan for 20–30 seconds per side and keep covered in a clean towel. Divide half of the purple slaw among the tortillas.
5. Add the avocado and cooked shrimp, then drizzle with the reserved dressing. Serve three tacos per person with the remaining slaw in small bowls.