tuesday’s catch

It's Tuesday, which around here means it's taco Tuesday. I've become mildly obsessed with these fresh garlicky shrimp tacos, piled onto flame-charred corn tortillas. Their bright, clean flavor needs little adornment.

The secret is a fragrant garlic and smoky paprika-infused olive oil that gets spooned over the shrimp right at the end. One whiff and you'll swear you've been transported to a Spanish tapas bar.

A drizzle of lime crema adds zip, while crisp radishes, creamy avocado, spicy pico de gallo, and grassy cilantro pile on texture and freshness. A final squeeze of lime brightens everything before that first bite.

The best part? These come together in minutes — which makes them the perfect antidote to a busy weeknight.

For garlicky shrimp tacos start by combining one quarter cup sour cream and one tablespoon lime juice in a small bowl. Season with salt and mix well. Set aside.

Over a gas flame, blister the corn tortillas until pliable and blackened in spots. Wrap in a kitchen towel to keep warm.

In a twelve-inch skillet, heat one tablespoon of olive oil over medium-high. Season the shrimp with salt and add to the skillet; sear for one minute on each side.

Transfer to a plate.

Adjust heat to medium-low. Add the remaining two tablespoons of olive oil, one and a half tablespoons minced garlic and half a teaspoon of smoked paprika to the skillet and stir until fragrant, thirty seconds. For more heat add a pinch of red pepper flakes or a dash of hot sauce.

Add the seared shrimp (and any accumulated juices) and cook, turning and basting, until opaque, just cooked through and nicely coated in the sauce, about two minutes. Transfer the shrimp and sauce to a shallow serving bowl.

To build the tacos, pile a few shrimp in the center of each tortilla and drizzle with some of the garlic paprika oil.

Top with sliced avocado, radishes, pico de gallo, cilantro and lime crema. Serve with lime wedges.

So go ahead and catch this one on your next Tuesday, margaritas optional!