1-First Step: Make the garlic cilantro lime sauce Start by adding 1/4 cup oil, 1/2 cup chopped green onions, 1/2 cup cilantro leaves, 2 cloves garlic, 1/2 teaspoon salt, juice from 2 limes, 1/2 cup sour cream or full-fat Greek yogurt, and 1/4 cup water if needed to a blender. Blend until smooth and creamy. If the sauce feels too thick, add a little more water, one tablespoon at a time, until it can drizzle easily over the slaw and tacos.

2-Second Step: Toss together the slaw Add 2 to 3 cups shredded green cabbage to a mixing bowl. Spoon in some of the sauce and toss until the cabbage is lightly coated. You do not need to drown it, just enough to give the slaw a creamy, tangy flavor. The cabbage should still keep a little crunch, since that texture is part of what makes these Spicy Shrimp Tacos so satisfying.

3-Third Step: Mix the shrimp spice blend In a small bowl, stir together 2 teaspoons chili powder, 2 teaspoons cumin, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/4 teaspoon cayenne pepper, and 1 teaspoon coarse sea salt. Pat the 1 pound large shrimp dry with paper towels first. This helps the seasoning cling better and gives the shrimp a nicer sear in the skillet. Once the shrimp is dry, sprinkle the spice mix over it and toss until each piece is coated.

4-Fourth Step: Cook the shrimp Heat a skillet over medium-high heat with a little oil. When the pan is hot, add the shrimp in a single layer. Cook for about 5 to 8 minutes, turning once, until the shrimp turns pink and opaque. Shrimp cooks quickly, so keep an eye on it. Overcooked shrimp can turn rubbery, and this dish is best when the shrimp stays juicy and tender.

5-Fifth Step: Warm the tortillas and prep the toppings Warm the 8 small tortillas in a dry skillet or directly over a gas flame for a few seconds per side. Stack them in a clean towel to keep them soft and warm. While the tortillas heat, mash the 2 avocados with a fork. You can leave them rustic and chunky or mash them smooth, depending on how you like your tacos. Have the 1/4 cup Cotija cheese ready, along with the lime wedges.

6-Final Step: Assemble and serve To build each taco, spread a little smashed avocado onto each tortilla. Add a scoop of cabbage slaw, then top with the cooked shrimp. Sprinkle on Cotija cheese and finish with extra sauce and a squeeze of lime. Serve right away while everything is warm, crisp, and fresh.