Description
These shrimp tacos are packed with juicy, seasoned shrimp, a fresh and crunchy slaw, and a creamy lime dressing—all wrapped in warm tortillas for the perfect bite!
Ingredients
For the Shrimp:
1 pound (450g) shrimp, peeled & deveined
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon lime juice
For the Slaw:
2 cups (140g) shredded cabbage (green or purple)
1/2 cup (50g) shredded carrots
1/4 cup (40g) red onion, thinly sliced
1/4 cup (60g) mayonnaise or Greek yogurt
1 tablespoon lime juice
1/2 teaspoon honey (or maple syrup)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon chopped cilantro (optional)
For Serving:
6 small corn or flour tortillas, warmed
Sliced avocado
Crumbled cotija or feta cheese
Extra lime wedges
Hot sauce (optional)
Instructions
-
Prepare the Slaw – In a large bowl, mix cabbage, carrots, and red onion. In a small bowl, whisk together mayonnaise, lime juice, honey, salt, and pepper. Toss with the slaw and chill until ready to serve.
-
Season & Cook the Shrimp – In a bowl, toss shrimp with olive oil, chili powder, cumin, paprika, garlic powder, salt, pepper, and lime juice.
- Stovetop: Heat a skillet over medium-high heat and cook shrimp for 2-3 minutes per side, until pink and opaque.
- Grill: Thread shrimp onto skewers and grill over medium heat for 2 minutes per side.
-
Assemble the Tacos – Fill each warm tortilla with slaw, shrimp, sliced avocado, and crumbled cheese.
-
Serve & Enjoy! – Garnish with cilantro, drizzle with hot sauce, and squeeze fresh lime over the top.
Notes
- Make it spicier: Add cayenne pepper or use a spicy mayo.
- Dairy-free option: Skip the cheese and use dairy-free mayo.
- Extra crunch: Add sliced radishes or crispy tortilla strips.