Street-Style Shrimp Tacos

Pat shrimp dry with paper towels. In a small bowl, combine minced garlic, cumin, smoked paprika, cayenne, salt, and black pepper.

Thinly slice red cabbage and radish; chop cilantro and dice white onion. Set toppings aside on a platter.

Heat olive oil in a large skillet over medium-high heat. Add seasoned shrimp in a single layer and cook 2–3 minutes per side until opaque and cooked through. Do not overcrowd the pan; work in batches if needed.

Taste and adjust seasoning. Transfer cooked shrimp to a clean plate.

Warm tortillas in a dry skillet or over a gas flame for 10–15 seconds per side, or wrap in foil and warm in a 300°F oven for 5 minutes.

Build each taco: place warm tortilla on a plate, fill with shrimp, top with red cabbage, radish, cilantro, and diced onion. Serve with lime wedges and hot sauce on the side.