Curry Shrimp Tacos

1. In a bowl, toss the shrimp with Shemin’s Indian or Seafood Curry Paste, olive oil, and lime juice. For deeper flavour, marinate for 15-30 minutes.
2. Heat a grill pan over medium-high heat. Cook the shrimp for 2-3 minutes on each side until they are opaque and cooked through.
3. Warm the taco tortillas in a dry skillet or directly over a low flame until pliable and slightly charred.
4. Fill each tortilla with shredded lettuce, halved cherry tomatoes, avocado slices, and grilled shrimp.
5. Garnish with fresh coriander. Serve immediately with lime wedges on the side for squeezing over the tacos.

Tips:

1. Texture Variety: Add radish slices or pickled onions for an extra layer of crunch and flavour contrast.
2. Serving Suggestions: Consider serving these tacos with a side of sour cream or Greek yoghurt mixed with lime zest for a refreshing, tangy topping.
3. Taco Tortilla Choices: If you’re looking for a gluten-free option, use corn tortillas. For a low-carb version, consider using lettuce wraps instead of tortillas.