Shrimp and corn tacos — make-ahead favourite

Serves 4

Ingredients

• 600 g peeled shrimp
• 12 small corn tortillas
• 2 cups corn
• 2 cups shredded cabbage
• 1 tbsp avocado oil
• 1 lime, zest and juice
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Fine salt and black pepper, to taste
• 1 cup extra vegetables, fresh or frozen

5 steps

Method

1. Prep every ingredient before heating the skillet; the cooking moves quickly.
2. Heat a large skillet over medium-high with the oil. Brown the main ingredient.
3. Add the vegetables and cook for 5 to 7 minutes, stirring, so they stay colourful and lightly crisp.
4. Add the seasonings and a splash of water. Toss for 2 minutes to coat.
5. Take off the heat, taste, and serve with the listed accompaniment.