Zubereitung

1. 1

   Shave the cabbage very finely, toss with the juice of half a lime and a pinch of salt and set aside.

2. 2

   Stir the crème fraîche with the juice of half a lime, a little salt and finely chopped cilantro into a lime crema.

3. 3

   Pat the shrimp dry and season with crushed garlic, chili flakes and salt.

4. 4

   Heat the oil in a pan until very hot and sear the shrimp briefly until pink and just cooked through.

5. 5

   Warm the corn tortillas briefly, fill with slaw, shrimp, lime crema and cilantro and serve with lime wedges.