Tamarind-Glazed Shrimp Tacos

In a medium saucepan over medium heat, heat 1 tablespoon oil. Sauté minced garlic and onion until onion is translucent, 5 to 7minutes. Add tomato paste and cook, stirring frequently, for 5 minutes. Stir in tamarind pulp, molasses, and cayenne. Bring tamarind sauce to a simmer and cook until thickened, about 6 minutes. Season with salt.

Pour 1/4 cup tamarind sauce into a blender or the bowl of a food processor; set remaining aside. Add 3 tablespoons water, avocado, whole garlic clove, and 1/4 teaspoon salt and puree until smooth. (Depending on ripeness of avocado, adjust consistency by adding up to 2 more tablespoons water.) Transfer to an airtight container and press a piece of plastic wrap directly onto the surface to prevent avocado mixture from turning brown. Refrigerate until ready to use.

In a large nonstick skillet over medium-high heat, warm tortillas 2 or 3 at a time, about 1 minute per side. Transfer to a plate and cover with a clean dish towel to keep warm.

Increase heat to high and heat remaining oil in same skillet. Add shrimp and cook for 3 minutes, turning once halfway through. Stir in ½ cup reserved tamarind sauce and cook for 2 more minutes. Season with salt.

Top each tortilla with cabbage, about 1½ tablespoons avocado mixture, and 2 shrimp. Add cucumber, tomato, and jalapeños. Dollop with more tamarind sauce, if desired. Garnish each serving with a lime half.