Makes about 16 tacos
- 1 pound medium shrimp, peeled and deveined
- 2 teaspoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon chipotle chile pepper
- corn or flour tortillas
- shredded cabbage
- thinly sliced radishes
- lime wedges
PREHEAT broiler. Combine shrimp, olive oil, salt, smoked paprika and chipotle chile pepper in a bowl and toss to coat. Transfer shrimp to a broiler pan or cast iron skillet and broil until shrimp are cooked through, about 5 minutes, depending on broiler.
MEANWHILE, heat tortillas on a griddle or cast iron pan. Serve tortillas filled with shrimp, cabbage and radishes, with a squeeze of lime and drizzled with salsa and crema to complete tacos.