Pat shrimp dry with paper towels. In a medium bowl combine olive oil, paprika, smoked paprika, garlic powder, onion powder, dried oregano, ground cumin, cayenne pepper, kosher salt and black pepper. Add shrimp and toss to evenly coat. Let sit 5 minutes to absorb seasoning.

Cook shrimp

Heat a large cast-iron skillet or nonstick pan over medium-high heat until very hot (about 2 minutes). Add the seasoned shrimp in a single layer and cook 1.5–2 minutes per side until opaque and lightly charred. Remove from pan and squeeze 1 tablespoon fresh lime juice over shrimp.

Warm tortillas

Warm corn tortillas on a dry skillet over medium heat for 20–30 seconds per side, or wrap in a damp paper towel and microwave 30 seconds until pliable. Keep warm wrapped in a towel.

Assemble tacos

Divide shredded cabbage among tortillas (about 1/4 cup per tortilla). Top with 3–4 shrimp each, a few cilantro leaves, sliced avocado or a spoonful of guacamole, and a drizzle of hot sauce or salsa if using. Serve with lime wedges.

Notes

For extra char, finish shrimp under a broiler 1 minute. To reduce heat, omit or halve cayenne. All ingredients used in this section are listed under Blackened Shrimp Tacos.

Black Bean Tacos (Vegetarian)

Sauté aromatics

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add chopped onion and cook 3–4 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.

Flavor and mash beans

Add drained black beans, ground cumin, chili powder, smoked paprika, salt and black pepper. Stir to combine and cook 3–4 minutes until heated through. Using a spatula or potato masher, lightly mash some of the beans to create a chunky filling. Remove from heat and stir in 1 tablespoon lime juice.

Warm tortillas

Warm corn tortillas on a dry skillet over medium heat for 20–30 seconds per side, or wrap in a damp paper towel and microwave 30 seconds until pliable. Keep warm wrapped in a towel.

Assemble tacos

Divide shredded cabbage among tortillas (about 1/4 cup per tortilla). Spoon the black bean mixture evenly (about 2–3 tablespoons per tortilla). Top with cilantro, crumbled cotija or feta if using, and sliced avocado or guacamole. Serve with lime wedges.

Notes

If you prefer a seared crispy bean cake, form the seasoned bean mixture into small patties and pan-fry 2–3 minutes per side in a little oil before assembling. All ingredients used in this section are listed under Black Bean Tacos (Vegetarian).