Zesty Shrimp Tacos with Cauliflower

Instructions

1. Step 1

   Heat the oven to 220°C and place a rimmed baking sheet inside to preheat.

   Cookware: baking sheet

2. Step 2

   Toss the cauliflower with the allocated olive oil, chili powder, cumin, garlic powder, salt, and black pepper. Spread it on the hot baking sheet and roast until browned and tender, turning once.

   Timer: 25 min (fixed)

   Ingredients used: 500.0 gr Cauliflower, 2.0 gr Chili Powder, 1.5 gr Garlic Powder, 0.5 gr Ground Black Pepper, 1.0 gr Ground Cumin, 15.0 ml Olive Oil, 2.0 gr Salt

   Cookware: baking sheet, mixing bowl, tongs

3. Step 3

   Zest and juice one lime into a bowl. Whisk in the sour cream, water, cilantro, and allocated salt to make a pourable crema.

   Ingredients used: 8.0 gr Cilantro, 1.0 piece Lime, 1.0 gr Salt, 120.0 ml Sour Cream, 15.0 ml Water

   Cookware: citrus zester, mixing bowl, whisk

4. Step 4

   Slice the avocados and red onion, then arrange them as taco toppings.

   Ingredients used: 2.0 piece Avocado, 80.0 gr Red Onion

   Cookware: Chef Knife, cutting board

5. Step 5

   Pat the shrimp dry. Zest and juice the remaining lime over them, then toss with the allocated chili powder, cumin, garlic powder, salt, and black pepper.

   Ingredients used: 3.0 gr Chili Powder, 1.5 gr Garlic Powder, 0.5 gr Ground Black Pepper, 1.0 gr Ground Cumin, 1.0 piece Lime, 450.0 gr Raw shrimp, 3.0 gr Salt

   Cookware: citrus zester, mixing bowl

6. Step 6

   Warm the tortillas in a dry skillet over medium heat until flexible and lightly toasted, working in batches.

   Timer: 4 min (fixed)

   Ingredients used: 8.0 piece Corn Tortilla

   Cookware: skillet, tongs

7. Step 7

   Add the remaining olive oil to the skillet over medium heat. Cook the seasoned shrimp in one layer, turning once, until opaque and their centers reach 63°C.

   Timer: 5 min (fixed)

   Ingredients used: 15.0 ml Olive Oil

   Cookware: skillet, tongs

8. Step 8

   Fill each warm tortilla with roasted cauliflower and cooked shrimp. Top with avocado, red onion, and lime crema, then serve immediately.