Stinky Shrimp and Crab Tacos

1.In a small bowl, combine the sour cream, lime zest, 1 tablespoon lime juice, ground coriander, and a pinch of kosher salt. Mix well to make the lime-coriander crema. Set aside.

2.In a large bowl, toss the shredded cabbage, chopped cilantro, and half of the diced red onion with a squeeze of lime juice and a pinch of salt. Mix to combine and set aside for the slaw.

3.Pat the shrimp dry with paper towels. In a medium bowl, toss the shrimp with ground cumin, crushed red pepper flakes, a pinch of salt, and black pepper.

4.Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the remaining diced red onion and sauté for 1 minute until fragrant.

5.Add the seasoned shrimp to the skillet and cook for 2-3 minutes, stirring occasionally, until just opaque and pink. Add the crab meat and cook for another 1-2 minutes, gently folding to warm through. Remove from heat and squeeze a bit of lime juice over the seafood mixture.

6.Warm the flour tortillas in a dry skillet or microwave until soft and pliable.

7.To assemble, spread a spoonful of lime-coriander crema on each tortilla. Top with a generous portion of the shrimp and crab mixture, then add the cabbage-cilantro slaw.

8.Serve immediately with extra lime wedges on the side.