1. Prepare the Shrimp

• Cut shrimp into small pieces (about 1-1.5 cm).
• Toss with olive oil, garlic, salt, and pepper in a bowl.
• Let marinate while you prepare the other components for deeper flavour.

2. Shape the Mini Taco Shells

• Preheat the oven to 180 °C (350 °F).
• Cut out 7.5 cm (3-inch) rounds from the tortillas.
• Lightly brush with water to soften, then microwave for 15-20 seconds until pliable.
• Hang each round over the bars of an oven rack set between two bowls to form the taco shape.
• Spray or brush lightly with oil.
• Bake for 5-7 minutes until golden and crisp, then cool on the rack to hold their shape.

3. Make the Spicy Mayo

• Combine all ingredients (mayonnaise, crème fraîche, harissa, lime juice, salt).
• Blend or whisk until smooth.
• Chill in the fridge until ready to serve, the flavours intensify beautifully.

4. Prepare the Pico de Gallo

• Mix all ingredients in a bowl.
• Taste and adjust seasoning or acidity if needed.
• Cover and let rest 30 minutes at room temperature for the best flavour infusion.

5. Cook the Shrimp

• Heat a skillet over medium heat and add a little oil.
• Cook the shrimp pieces for 40-60 seconds, stirring until pink and slightly browned.
• Remove from the pan immediately to keep them tender.

6. Assemble the Tacos

• Add a layer of shredded cabbage or lettuce into each shell.
• Spoon in the warm shrimp, then top with fresh pico de gallo.
• Finish with a generous drizzle of spicy mayo.
• Serve right away while still crispy!