1-First, make the sauce by whisking together 1/3 cup sour cream, 1/3 cup mayonnaise, 1 1/2 tablespoons lime juice from 1 medium lime, 3/4 teaspoon garlic powder, and 3/4 teaspoon sriracha sauce. Set it aside so the flavors blend nicely while you move on.

2-Next, prep the toppings: shred 1/2 small purple cabbage to get about 2 cups, dice 1 large avocado and 1/2 red onion, then coarsely chop 1/4 bunch cilantro. Put each in separate bowls for easy access when assembling.

3-Now, handle the shrimp: pat 1 pound of medium or large raw shrimp dry and season with 1 garlic clove (pressed or minced), 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon cumin, and 1/4 teaspoon cayenne pepper. Mix everything well to coat.

4-Heat 1 tablespoon olive oil in a large non-stick pan over medium-high heat. Add the shrimp in a single layer and sauté for 1-2 minutes per side until they’re cooked through and pink. Take them out and keep them warm.

5-Warm 8 small corn or flour tortillas by toasting them over a gas stove flame, under an oven broiler for 2 minutes, or on a dry skillet for 15-30 seconds per side until they’re lightly charred or golden.

6-Finally, assemble your tacos: place the cooked shrimp and desired toppings on the warm tortillas, then drizzle with the sauce and add a lime wedge for extra zest. This whole process takes about 30 minutes total, with 20 minutes for prep and 10 for cooking, making it perfect for weeknights.