Grilled Shrimp Tacos with Lime Crema and Cabbage Slaw

For Taco Night tacos, I chop cabbage and other taco ingredients in advance. I peel and toast tortillas and cook shrimp right before serving them in tacos with five large shrimp and dry cabbage in a creamy lime dressing. I like the mix of hot and cold taco flavors.

I suggest cooking shrimp in a cast-iron grill pan over medium-high heat until smoke starts rising, then adding one layer of shrimp and cooking for 2 minutes without moving them. You'll start to see the spice coating darken at the edges, and you'll know the shrimp are cooked. O-shaped curled shrimp are fully cooked and overcooked.

I use full-fat sour cream and gradually add lime juice to help keep the crema from sinking into the tortilla and making a zigzag pattern. Don't add all the lime juice at once. If the crema is too thin, it will push through the tortilla and take the cabbage with it. I use a piping bag to deliver the crema, but you can also cut off a corner of a sandwich bag.

I broil or dry-toast tortillas to form brown spots. I use metal taco holders to hold tacos upright while I add other taco ingredients to the tortillas. I serve pineapple salsa with a charred exterior on the side to add sweetness to the tacos (pineapple and shrimp go well together).