Shrimp Tacos

Ingredients

Chive-Lime Sour Cream:
1 1/4 cups sour cream
2 cloves garlic, minced
1 jalapeño, seeded and finely chopped
1 lime, juiced
1/2 cup chopped chives or green onions plus more for serving
Kosher salt and freshly ground black pepper

Red Cabbage Slaw:
1 lime, juiced
1/2 red cabbage, thinly sliced
1/2 red onion, thinly sliced
1 tablespoon olive oil
2 teaspoons sugar
Kosher salt

Shrimp:
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
1 lb shrimp, peeled and deveined
Flavorless oil, like canola or vegetable, for frying
Tortillas

Toppings:
Avocado, sour cream

Directions
For the chive lime sour cream: Combine the sour cream, garlic, jalapeño, lime juice, green onion, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl and set aside.

For the red cabbage slaw: Combine the lime juice, cabbage, onion, oil, sugar and 1/2 teaspoon salt in a large bowl and massage for 2 minutes to soften the cabbage and distribute all ingredients evenly.

For the shrimp: Mix the cayenne, cumin and paprika with 1/2 teaspoon salt and a few turns of pepper in a dish and sprinkle all over the shrimp. Heat a large skillet over medium-high heat and add a thin layer (about 1/4 cup) of oil. Fry the shrimp until translucent, 4 to 6 minutes.

To serve: Heat the tortillas. Top with the cooked shrimp, cabbage mixture and the sour cream mixture and avocado if desired.