Wild-Caught Mexican Brown Shrimp Tacos

1. Thaw the shrimp.

Thaw overnight in the refrigerator or under cold running water for 15–20 minutes. Pat completely dry.

2. Season the shrimp.

In a bowl, toss the shrimp with:

• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp smoked paprika
• ½ tsp cumin
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt and black pepper to taste
• Juice of ½ lime

Let marinate for 10–15 minutes.

3. Make the taco slaw.

In a bowl, combine:

• 2 cups shredded cabbage
• ½ cup shredded carrots
• ¼ cup chopped cilantro
• Juice of 1 lime
• 2 tbsp mayonnaise
• 1 tbsp sour cream
• Salt and pepper to taste

Mix well and refrigerate until ready to serve.

4. Make the lime crema.

In a small bowl, combine:

• ½ cup sour cream
• 2 tbsp mayonnaise
• Juice of ½ lime
• 1 tsp garlic powder
• Pinch of salt

Mix until smooth.

5. Cook the shrimp.

Heat a large skillet over medium-high heat with 1 tbsp olive oil.

Cook the shrimp for 1½–2 minutes per side, just until pink and opaque.

6. Warm the tortillas.

Heat corn or flour tortillas in a dry skillet for 20–30 seconds per side until warm and pliable.

7. Assemble the tacos.

Fill each tortilla with:

• Cooked Mexican brown shrimp
• Fresh cabbage slaw
• Diced avocado
• Pico de gallo
• Crumbled cotija cheese (optional)

8. Finish.

Drizzle with the lime crema and garnish with fresh cilantro and a squeeze of lime.

9. Serve immediately.

Serve with tortilla chips, Mexican rice, black beans, or street corn.

Important: Mexican brown shrimp have a naturally sweet, rich flavor. Cook them only until they turn pink and form a loose "C" shape. Overcooking will make them rubbery and diminish their sweetness.