Ingredients:

  • 1 pound large shrimp, peeled and deveined
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper
  • Salt and pepper to taste
  • Juice of 1 lime (about 2 tablespoons)
  • 8 small corn or flour tortillas
  • 1 cup shredded cabbage
  • ½ cup diced tomatoes
  • ½ avocado, sliced
  • Fresh cilantro leaves for garnish
  • Lime wedges for serving

Instructions:

  1. Rinse shrimp under cold water and pat dry with paper towels.
  2. Season shrimp with salt, pepper, smoked paprika, and cayenne pepper.
  3. In a griddle or skillet over medium heat, melt the butter.
  4. Add minced garlic and sauté for 1-2 minutes until fragrant.
  5. Add the seasoned shrimp to the griddle.
  6. Cook for 2-3 minutes per side until they are pink and opaque.
  7. Drizzle lime juice over the shrimp and toss to combine.
  8. In a separate griddle or a skillet, lightly toast the tortillas for about 30 seconds on each side.
  9. Place a generous amount of cabbage on each tortilla.
  10. Add a portion of garlic butter shrimp, diced tomatoes, and avocado slices.
  11. Top with fresh cilantro and serve with lime wedges.