Smoky Shrimp Tacos with Lime Slaw

Peel and devein shrimp if needed, then pat completely dry with paper towels. In a bowl, toss shrimp with soy sauce, minced garlic, grated ginger, smoked paprika, cumin, cayenne, and a pinch of salt.

(Note: The 10-minute marination at room temperature is safe for this short window; however, discard any remaining marinade that contacted raw shrimp before using it as a finishing sauce.)

Thinly shred the cabbage using a sharp knife or mandoline. Peel and julienne or grate the carrot into thin matchsticks.

In a large bowl, whisk together the juice of 2 limes, yogurt, olive oil, a pinch of salt, and black pepper until smooth.

Add cabbage, carrot, and roughly chopped cilantro to the bowl. Toss everything together well to coat. Taste and adjust seasoning — it should be bright, tangy, and slightly creamy. Set aside.

Sear for 90 seconds per side until pink, curled, and caramelized at the edges. Use an instant-read thermometer to verify shrimp reach an internal temperature of 145°F (63°C) — they should be pink and opaque throughout. Undercooked shrimp pose a foodborne illness risk, especially for pregnant individuals, young children, elderly, and immunocompromised persons.

Remove from heat. The shrimp should be just cooked through — firm but not rubbery. Do not overcrowd the pan; cook in two batches if necessary.

While the shrimp rest, toast white bread slices in a dry skillet or directly over a gas flame for 30 seconds per side until pliable and lightly charred. Alternatively, wrap them in foil and warm in a 350°F oven for 5 minutes.

Halve or slice the avocado. Dice the tomato. Cut the remaining lime into wedges.

Spoon a generous portion of lime slaw onto each warm tortilla. Top with seared shrimp. Add avocado slices and diced tomato alongside or on top.

Drizzle a few drops of soy sauce over the assembled tacos for an extra umami hit — this is Kenji's signature move that bridges smoky shrimp and Southeast Asian street food. Serve immediately with lime wedges.