内容摘要：This image released by Disney shows Christina Rotondo from “Doctor Who” Season 2. (BBC Studios/Disney/Bad Wolf via AP)

This image released by Disney shows Christina Rotondo from “Doctor Who” Season 2. (BBC Studios/Disney/Bad Wolf via AP)

in a 3-2 decision in 2023 and thenmonths later after the General Assembly tweaked the law and the court’s only woman who overturned the ban had to retire because of her age.

Since the U.S. Supreme Courtand ended a nationwide right to abortion in 2022, most Republican-controlled states have begun enforcing new bans or restrictions while most Democrat-dominated ones have sought to protect abortion access.Currently, 12 states enforce bans on abortion at all stages of pregnancy, with limited exceptions. South Carolina and three others prohibit abortions at or about six weeks into pregnancy -- often before women realize they’re pregnant.

The fight over South Carolina’s abortion law is not over. A federal judge this month allowed to continue a lawsuit by five OB-GYN doctors who said they can’t properly treat patients because they fear they could be charged with crimes due to the vague definitions of heartbeat and the exceptions allowing abortions only when a fatal fetal anomaly exists or a woman’s life is at risk.South Carolina’s law also allows abortions for up to 12 weeks after conception if the pregnancy was caused by rape or incest.

Republican South Carolina Gov. Henry McMaster said the state will continue to fight as long as the law is challenged.

“Today’s ruling is another clear and decisive victory that will ensure the lives of countless unborn children remain protected and that South Carolina continues to lead the charge in defending the sanctity of life,” he said in a statement.To make the salsa, in a food processor, combine the tomatoes, onion, garlic, oregano and 1 teaspoon salt. Process until smooth, 1 to 2 minutes. Transfer to a medium bowl; reserve the food processor bowl and blade. Stir the cabbage and cilantro into the puree, then taste and season with salt and pepper. Cover and set aside until ready to serve.

To make the tacos, in the food processor, combine the tomatoes, onion, garlic, oregano, 1 teaspoon salt and ¼ teaspoon pepper. Pulse to a coarse puree, about 10 pulses. Transfer to a small bowl. To the food processor, add the shrimp and pulse until finely chopped, about 4 pulses.In a 10-inch skillet over medium, heat the 3 tablespoons oil until shimmering. Add the tomato-onion puree and cook, stirring occasionally, until most of the moisture has evaporated, 7 to 9 minutes. Add the flour and cook, stirring, until well incorporated, about 1 minute. Add the shrimp and cook, stirring constantly, until the shrimp turn pink and the mixture has thickened, about 1 minute. Set aside off heat.

Heat a 12-inch skillet over medium until water flicked onto the surface immediately sizzles and evaporates. Add 2 tortillas in a single layer (it’s fine if they overlap slightly) and heat, flipping them once, until warm, about 30 seconds per side. Transfer to a kitchen towel and wrap loosely to keep warm and pliable. Repeat with the remaining tortillas, stacking and wrapping them in the towel. Add the remaining 1 cup oil to the skillet; keep warm over low while you fill the tortillas.Lay 4 of the tortillas on a work surface and divide half of the shrimp mixture evenly among them, placing the filling on one side of the tortilla. Fold the unfilled sides over and press lightly; leave the edges open (do not seal them). Fill the remaining tortillas with the remaining shrimp mixture in the same way.