Servings: 8

1 lb. medium shrimp, peeled, deveined 1 lb. medium shrimp, peeled, deveined
2 tsp. store-bought or homemade taco seasoning 2 tsp. store-bought or homemade taco seasoning
2 large cloves garlic, finely chopped, divided 2 large cloves garlic, finely chopped, divided
Kosher salt Kosher salt
2 scallions, green and white parts separated, sliced 2 scallions, green and white parts separated, sliced
1/4 c. sour cream ¼ c. sour cream
2 Tbsp. finely chopped pickled jalapeños 2 Tbsp. finely chopped pickled jalapeños
2 Tbsp. mayonnaise 2 Tbsp. mayonnaise
2 limes 2 limes
1 c. shredded green cabbage 1 c. shredded green cabbage
1 c. shredded red cabbage 1 c. shredded red cabbage
1/4 c. fresh cilantro leaves, coarsely chopped, plus more for serving ¼ c. fresh cilantro leaves, coarsely chopped, plus more for serving
3 Tbsp. neutral oil, divided 3 Tbsp. neutral oil, divided
8 small corn tortillas 8 small corn tortillas
1/2 avocado, sliced ½ avocado, sliced
Sliced radishes, for serving Sliced radishes, for serving

Step 1
In a medium bowl, toss shrimp, taco seasoning, half of garlic, and ¾ teaspoon salt until combined. Set aside until ready to use.
Step 2
In a small bowl, whisk white scallion parts, sour cream, jalapeños, mayonnaise, zest from 1 lime, juice from ½ lime, ¼ teaspoon salt, and remaining garlic until combined. If you desire a smooth sauce, blend in a blender or food processor until smooth, about 15 seconds. Set aside until ready to use.
Step 3
In a large bowl, toss green cabbage, red cabbage, cilantro, green scallion parts, juice from ½ lime, and a heavy pinch of salt until combined.
Step 4
In a large stainless steel or cast-iron skillet over medium-high heat, heat 1 tablespoon oil and swirl to coat pan. Once oil is shimmering, add shrimp in a single layer. Cook, turning halfway through, until cooked through and opaque, 2 to 3 minutes. Transfer shrimp to a clean medium bowl.
Step 5
Reduce heat to medium, add juice from remaining 1 lime, and scrape up any browned bits from bottom of pan. Pour lime juice over shrimp. Wipe out skillet with paper towels.
Step 6
In same skillet over medium-high heat, heat 1 tablespoon oil. Toast half of tortillas, turning frequently, until slightly charred on both sides, 3 to 4 minutes. Repeat with remaining 1 tablespoon oil and tortillas.
Step 7
Divide shrimp mixture and coleslaw among tortillas; drizzle with crema. Top tacos with avocado, radish, and more cilantro.