Prepare the shrimp: In a medium bowl, toss the shrimp with the olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Make sure each prawn is evenly coated. You should see the vibrant red of the paprika clinging to the pinkish-grey flesh of the shrimp.

Make the avocado cream: Halve the avocado, remove the stone, and scoop the soft, green flesh into a small food processor or a deep bowl. Add the yogurt, lime juice, and half the chopped coriander. Blitz until completely smooth and silky, scraping down the sides once. The colour should be a pale, creamy green, and the texture should be thick enough to coat the back of a spoon.

Cook the shrimp: Place a large frying pan over a high heat. Once the pan is hot and a drop of water sizzles and evaporates instantly, add the shrimp in a single layer. Do not overcrowd the pan; cook in two batches if needed. Let them sear undisturbed for 2 minutes. You will see the bottoms turn a beautiful golden-brown and the edges of the shrimp start to curl.

Flip and finish: Flip each shrimp over with tongs. Cook for another 1-2 minutes, until the shrimp are fully opaque, firm to the touch, and have a lovely pinkish-white colour all over. The smell at this point is incredible — smoky, warm, and slightly sweet.

Warm the tortillas: While the shrimp rest, warm the tortillas. You can do this by placing them directly over a gas flame for 15-20 seconds per side, or in a dry frying pan over medium heat for 30 seconds per side. They should be slightly charred in spots and very pliable.

Assemble the tacos: Lay two warm tortillas on each plate. Divide the cooked shrimp evenly among them. Spoon a generous dollop of the avocado cream over the top. Finish with any optional toppings and a sprinkle of the remaining fresh coriander. Serve immediately with lime wedges for squeezing over.