Chipotle shrimp tacos

Toss the frozen shrimp with a couple grams of salt, the mayo, a big sprinkle of cumin and one chipotle in adobo minced into a paste; mix until well combined.

Have all the toppings ready before cooking, since it is done in about five minutes.

Set the largest pan you have over high heat; once ripping hot, add the shrimp with space between them so the water evaporates and the exterior browns, working in batches if the pan is small.

Cook until coloured; overcooking is not a worry when cooking from frozen.

Toss the corn tortillas on top of the shrimp to steam for about a minute, then transfer the shrimp to a plate.

Let the tortilla crisp on the bottom, then assemble with the sour cream and hot sauce mixture, the shrimp, a drizzle of salsa verde and pickled onions.