🧂 Ingredients:

For the shrimp:

•1 lb large shrimp, peeled and deveined

•2 tbsp Olevano chili-infused olive oil

•1 tsp smoked paprika

•½ tsp ground cumin

•Juice of 1 lime

•Salt & pepper, to taste

For the slaw:

•1 cup shredded red cabbage

•1 cup shredded green cabbage

•¼ cup cilantro, chopped

•1 tbsp Olevano extra virgin olive oil (or lime-infused, if available)

•1 tbsp lime juice

•½ tsp honey or agave syrup

•Salt to taste

To serve:

•Small corn or flour tortillas

•Sliced avocado

•Crumbled cotija cheese or queso fresco

•Extra chili-lime olive oil for drizzling

•Lime wedges

👨‍🍳 Directions:

1Marinate the shrimp:
In a bowl, toss shrimp with chili olive oil, paprika, cumin, lime juice, salt, and pepper. Let sit for 15–30 minutes.

2Make the slaw:
Mix cabbage, cilantro, lime juice, olive oil, honey, and salt in a bowl. Set aside to marinate slightly.

3Cook the shrimp:
Heat a skillet or grill pan over medium-high heat. Cook shrimp for about 2–3 minutes per side, until opaque and lightly charred.

        4. Assemble tacos:
Warm tortillas, add a spoonful of slaw, a few shrimp, avocado slices, and a sprinkle of cheese. Finish with a drizzle of chili-lime Oleavino oil and a squeeze of lime.