Mango Habanero Shrimp Tacos

• 500 g raw shrimp, peeled and deveined
• 3 tbsp Divine Tropical, plus more to finish
• 1 lime, juice and zest
• 1 tbsp olive oil
• 8 corn tortillas
• Quarter of a red cabbage, shredded fine
• 1 avocado, sliced
• Coriander leaves
• Sour cream, to serve

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Method

Tick things off as you go

1. 01Toss the shrimp with two thirds of the Tropical, the lime zest and the oil. Leave for 10 minutes, no longer, or the lime starts to cook them.
2. 02Mix the shredded cabbage with the lime juice and a pinch of salt. It will soften while you cook.
3. 03Sear the shrimp in a very hot pan, in one layer, about 90 seconds a side. Do not crowd the pan.
4. 04Warm the tortillas directly over a flame or in a dry pan until they blister.
5. 05Build: cabbage, shrimp, avocado, coriander.
6. 06Finish each taco with sour cream and another line of Tropical.