Shrimp Tacos

It's NCAA tourney time, and nothing goes better with watching basketball than...tacos?  Not really, but I had some shrimp on hand and wanted something fairly low maintenance.  A good taco really comes down to the accompaniments, and the key is contrasting components...something spicy, something cooling, something crunchy, etc.  For my spicy component I made a poblano pepper salsa with roasted chopped poblano peppers and some fresh chopped white onion.  For my cooling component I made an avocado crema by pureeing an avocado with sour cream and lime juice.  The crunch came from radishes that I sliced razor thin with my trusty Japanese mandoline (my all time fav kitchen gadget).  For the shrimp, which was by no means an afterthought, I first marinated it in a dry rub of paprika, cumin, garlic powder and salt and then seared it in a grill pan.  This was not a complex dish, but the layers of flavors playing off each other made it a winner.