Shrimp Tacos

Peel and devein the shrimp (if needed) and pat dry with a paper towel. In a bowl, toss them with minced garlic, cumin, chili powder, salt and pepper to taste, and 1 tbsp olive oil. Cover and let marinate in the fridge for 10-15 minutes.

Meanwhile, thinly shred the cabbage, drizzle with the juice of one lime, add a third of the chopped cilantro and a pinch of salt, toss well and set aside — the cabbage will release a bit of juice and turn crisp.

For the crema, blend the avocado flesh, sour cream, juice of the second lime, another third of the cilantro and a pinch of salt in a blender until smooth and creamy.

Heat a skillet with the remaining olive oil (1 tbsp) over high heat. Add the shrimp in a single layer and sear for 1.5-2 minutes per side until pink and opaque — don't overcook, or they'll turn rubbery.

Warm the corn tortillas in a dry skillet or over an open flame for 20-30 seconds per side until soft with a few light char marks; keep them wrapped in a towel so they stay warm.

Top each tortilla with cabbage slaw, then 3-4 shrimp, and drizzle generously with avocado crema.

Serve the tacos immediately, sprinkled with the remaining fresh cilantro.