Smoky Shrimp Tacos with Charred Corn and Crunchy Slaw

Ingredients

• 340 g large shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 cloves garlic, thinly sliced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 6 corn tortillas, gluten-free, check the label says gluten-free
• 1.5 cups corn kernels, fresh or frozen
• 200 g snap peas, trimmed
• 1 lime, zest and juice
• 1 avocado, sliced
• 2 cups shredded green cabbage
• ¼ cup fresh cilantro, chopped
• ½ tsp salt

Method

1. Toss the shrimp with the paprika, cumin, half the oil and salt.
2. Sear the shrimp in a hot skillet until pink and curled, about two minutes per side.4 min timer
3. Lift the shrimp out; soften the garlic in the same pan, then add snap peas until bright.3 min timer
4. Toast the corn in the pan until charred at the edges.5 min timer
5. Warm the tortillas in a dry pan until soft and spotty.1 min timer
6. Toss cabbage with lime juice, zest, cilantro and remaining oil; pile everything into tacos.