Chili Lime Shrimp Tacos with Crunchy Slaw

Ingredients

• 600 graw shrimp, peeled, peeled and deveined
• 2¼ tspchili powder
• 1 tspground cumin
• ¾ tspgarlic powder
• 2½ tbsplime juice
• 3 tspextra-virgin olive oil
• 12small corn tortillas, warmed
• 250 gcoleslaw mix
• 8 gfresh cilantro
• 120 gplain 0% Greek yogurt
• 1¾ tspsriracha
• 1avocado, sliced
• ¼ tspsalt

Method

1. Toss the coleslaw mix with half the lime juice, the chopped cilantro and a pinch of salt. Set aside to soften slightly.

2. Mix the Greek yogurt with the sriracha and a squeeze of lime for the sauce.

3. Pat the shrimp very dry with paper towel and toss with the chili powder, cumin, garlic powder, salt and oil.

4. Heat a large cast-iron or heavy skillet over high heat until very hot, about 2 minutes.

5. Add the shrimp in one layer (in two batches if needed) and sear for about 2 minutes per side, until pink, opaque all the way through and curled into a C. Squeeze over the rest of the lime.

   4 min timer

6. Warm the corn tortillas in a dry skillet over medium-high heat for 20 to 30 seconds per side, or wrapped in a damp paper towel in the microwave for 30 seconds.

7. Fill each tortilla with slaw, shrimp and sliced avocado, and drizzle with the spicy yogurt.

Storing and reheating

Best fresh; the cooked shrimp keep 2 days.