Taco Tuesday, upgraded. Shrimp cooked in a chili-lime butter, piled into charred corn tortillas with a crunchy cabbage slaw and avocado - assembly is faster than delivery.

• Shrimp is one of the leanest proteins on Earth: 24 g protein per 100 g at only 100 kcal.
• Cabbage slaw adds fiber and vitamin C for almost zero calories.
• Corn tortillas keep the meal gluten free and lower calorie than flour wraps.

1. 1

   Pat the raw peeled shrimp dry with paper towels, then toss in a bowl with the olive oil, chili powder, smoked paprika, garlic powder, cumin and a pinch of salt until evenly coated.

2. 2

   Make the slaw by combining the shredded red cabbage, grated carrot and cilantro in a bowl; dress with lime juice and olive oil, toss well and let it sit for 10 minutes so the cabbage softens slightly.

3. 3

   Heat a large skillet or grill pan over high heat until it just begins to smoke.

4. 4

   Add the seasoned shrimp in a single layer; cook for 90 seconds without moving them so the undersides char and turn pink.

5. 5

   Flip each shrimp and cook for another 60 seconds; shrimp are done when they are fully pink and curled into a C-shape, not tight O-shapes which means overcooked.

6. 6

   Char the corn tortillas directly over a gas flame for 20 seconds a side, or in a dry hot pan, until they have dark spots and smell toasty.

7. 7

   Fill each tortilla with a spoonful of slaw, a few shrimp and a slice or two of avocado; double-stack the tortillas for stability.

8. 8

   Hit each taco with hot sauce and squeeze a lime wedge over before eating.

• Buy raw shrimp - the pre-cooked ones turn to rubber when you heat them.
• Double-stack the tortillas - one alone always splits under a real filling.