Thoroughly wash and shell the shrimps. Cut the shrimps into pieces (in 4 pieces per unit).
In a bowl, season the shrimps with paprika, cayenne pepper, garlic, cumin, salt and pepper, then mix well. Marinate for a few minutes.
In a salad bowl, combine the grated cabbage, apple julienne, olive oil, apple cider vinegar, ice cider, lime juice, salt and pepper. Mix well and leave aside.
In a bowl mix sour cream, cayenne pepper, lime juice, coriander, salt and pepper.
Heat the oil in a frying pan, fry the shrimp pieces for about 2 minutes until lightly browned and add the lime juice.
Heat your tortillas in the microwave or on the BBQ.
In the center of the tortillas, spread a spoonful of avocado guacamole, add the shrimps and the apple-cabbage salad and finish with half a spoonful of the sour cream-coriander mixture. Top with lime quarters and extra coriander.
Serving Size 4