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

Units Scale

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)

Cook Mode Prevent your screen from going dark

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.