Peach Streusel Coffeecake

For the streusel:
1/2 cup all-purpose flour
1/3 cup sugar
4 Tbsp (1/2 stick) cold unsalted butter
pinch salt

For the cake:
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
1 egg
4 Tbsp (1/2 stick) unsalted butter, melted
1/2 cup milk
1 tsp almond extract
2-3 firm-ripe peaches (about 1 pound), peeled, pitted and sliced

For streusel: Stir together flour and sugar. Add butter; using a pastry cutter, work in butter until coarse crumbs form. Set aside.

For cake: Preheat oven to 350°. Butter a 9" baking pan. Separately mix dry and wet ingredients. Add wet mixture to dry mixture; beat until just evenly moistened. Spoon batter into pan, spreading evenly. Arrange peach slices in concentric circles from sides to center (if a square pan, in rows). Gently press slices into batter. Sprinkle evenly with streusel.

Bake at 350° until topping is golden brown and a toothpick comes out clean, 40-45 minutes. Transfer to a wire rack; let cool 20 minutes. Serve warm or at room temperature.

Cilantro-Lime Shrimp Tacos with Cotija Slaw and Avocado

For the shrimp:
1 pound medium shrimp
Juice of 2 limes
2 cloves garlic, minced
1/2 tsp cumin
1 Tbsp olive oil
1/2 tsp kosher salt
2 Tbsp cilantro

Peel and devein shrimp. Combine remaining ingredients except cilantro; pour over shrimp, tossing to coat. Let stand 20 minutes while you assemble the slaw.

When ready, remove from marinade and cook in a skillet over medium-high heat until just pink, 2-3 minutes. Remove from skillet; add marinade, boil to reduce to 1-2 tablespoons of liquid, and pour atop shrimp. Add cilantro.

For the slaw:

1/4 head green cabbage, very thinly sliced

3 scallions, sliced

1/4 cup cilantro, minced

Juice of 1 lime

2 Tbsp avocado oil

1/2 tsp kosher salt

1/4 cup crumbled cotija or sheep's-milk feta cheese

Combine all ingredients, tossing together. Set aside.

For assembly:
8 corn tortillas, warmed
1 avocado, sliced