Smoky Shrimp Tacos with Lime Crema

These tacos are a little smoky, a little zesty, and very weeknight friendly. Perfect for taco night or any night.

Ingredients (Serves 4; 8–10 tacos)

• 600 g large shrimp, peeled & deveined
• 3 tbsp (27 g) Ember blend
• ¾ tsp (4–5 g) kosher salt
• 1 tbsp (15 ml) olive oil
• 8–10 small corn or flour tortillas, warmed
• Quick Slaw: 2 cups shredded cabbage, 2 tbsp lime juice, 1 tbsp olive oil, pinch salt
• Lime Crema (optional): 120 g sour cream or yogurt, 1 tbsp lime juice, ½ tsp lime zest, pinch salt
• Instructions

1. Slaw: Toss cabbage with lime juice, oil, and salt. Set aside.
2. Shrimp: Pat dry; toss with Ember and salt.
3. Cook: Heat oil in a large skillet over medium-high. Cook shrimp 1½–2 minutes per side until opaque.
4. Assemble: Fill warm tortillas with shrimp, slaw, and drizzle of lime crema.

Pro Tips

• Extra char: sear tortillas directly over a gas flame for a few seconds.
• Add-ons: avocado slices, pickled onions, cilantro.
• Dairy-free: swap crema for mashed avocado + lime.
• Serve With
• Grilled corn and a squeeze of fresh lime.