Grilled Shrimp Tacos with Lime Crema

These grilled shrimp tacos come together quickly and are perfect for a weeknight dinner or casual entertaining. The key is not to overcook the shrimp and to have all your toppings ready before you start grilling.

1. Step 1: Don't marinate shrimp for longer than 15 minutes as the acid in the lime juice will begin to 'cook' the shrimp.

   In a medium bowl, combine the juice of 1 lime, 1 tablespoon olive oil, minced garlic, chili powder, cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add the shrimp and toss to coat. Let marinate for 10 minutes at room temperature.

2. Step 2: The lime crema can be made up to 24 hours in advance for even better flavor.

   While the shrimp marinates, make the lime crema by combining sour cream, mayonnaise, juice of 1 lime, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 cup chopped cilantro in a small bowl. Stir well and refrigerate until ready to use.

3. Step 3: A cast-iron skillet works well too if you don't have a grill or grill pan.

   Preheat a grill or grill pan over medium-high heat. If using wooden skewers, soak them in water for at least 10 minutes to prevent burning.

4. Step 4: Skewering makes the shrimp easier to flip and prevents them from falling through the grill grates.

   Thread the marinated shrimp onto skewers (if using) or prepare to grill them directly. Brush the grill grates with the remaining 1 tablespoon olive oil.

5. Step 5: Shrimp cook very quickly! They're done when they form a 'C' shape; if they curl into an 'O' shape, they're overcooked.

   Grill the shrimp for 2-3 minutes per side, until they turn pink and opaque and reach an internal temperature of 145°F. Remove from the grill and set aside.

6. Step 6: Warming tortillas makes them more flexible and enhances their flavor.

   Warm the corn tortillas on the grill for about 30 seconds per side, or wrap them in damp paper towels and microwave for 30-45 seconds until soft and pliable.

7. Step 7: Layering ingredients in this order prevents the tortilla from getting soggy.

   To assemble the tacos, place a spoonful of lime crema on each tortilla. Top with grilled shrimp, sliced red cabbage, avocado slices, red onion, and jalapeño (if using).

8. Step 8: A final squeeze of fresh lime juice just before eating brightens all the flavors.

   Garnish with remaining chopped cilantro and serve with lime wedges on the side.

For a spicier version, add a pinch of cayenne pepper to the marinade or serve with your favorite hot sauce. To make this recipe ahead, prepare the lime crema and chop all vegetables up to 24 hours in advance, but wait to marinate and cook the shrimp until just before serving.