Spoon or squeezy the avocado crema on top, then top with the coleslaw and cooked shrimp in diablo sauce. Garnish with the sliced radishes, fresh coriander, pickled red onions and lime wedges.
Kelly Marshall for The New York Times Spiced shrimp and quick-pickled red cabbage fill corn tortillas ... Kate Sears for The New York Times This classic recipe features a simple sauce with garlic ...