Spicy Shrimp Tacos with Slaw (Printable Version)
Chili-spiced shrimp in warm tortillas topped with crisp garlic cilantro lime slaw. Ready in 30 minutes.
# What You'll Need:
→ Spiced Shrimp
01 - 1 pound large shrimp, peeled and deveined
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1/2 teaspoon smoked paprika
05 - 1/2 teaspoon ground cumin
06 - 1/2 teaspoon garlic powder
07 - 1/4 teaspoon cayenne pepper, adjust to taste
08 - 1/2 teaspoon kosher salt
09 - 1/4 teaspoon freshly ground black pepper
→ Garlic Cilantro Lime Slaw
10 - 3 cups shredded green cabbage
11 - 1 cup shredded purple cabbage
12 - 1 medium carrot, julienned
13 - 1/4 cup fresh cilantro, chopped
14 - 2 tablespoons mayonnaise
15 - 2 tablespoons Greek yogurt or sour cream
16 - 2 cloves garlic, minced
17 - Juice and zest of 1 lime
18 - 1 teaspoon honey or agave nectar
19 - 1/4 teaspoon kosher salt
→ For Serving
20 - 8 small corn or flour tortillas
21 - Lime wedges
22 - Fresh cilantro leaves for garnish
# How To Make:
01 - In a medium bowl, toss the shrimp with olive oil, chili powder, smoked paprika, cumin, garlic powder, cayenne pepper, salt, and black pepper until evenly coated on all sides. Set aside to marinate briefly.
02 - In a large bowl, combine the shredded green cabbage, purple cabbage, julienned carrot, and chopped cilantro. In a separate small bowl, whisk together the mayonnaise, Greek yogurt, minced garlic, lime juice, lime zest, honey, and salt until smooth. Pour the dressing over the cabbage mixture and toss thoroughly to combine. Refrigerate until ready to assemble.
03 - Heat a large skillet over medium-high heat. Arrange the seasoned shrimp in a single layer without overcrowding. Cook for 2 minutes per side until they turn pink and become opaque throughout. Remove from heat immediately to prevent overcooking.
04 - Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, or briefly char them directly over an open gas flame until pliable and lightly toasted.
05 - Place a generous portion of garlic cilantro lime slaw onto each warm tortilla. Top with the spicy shrimp and garnish with fresh cilantro leaves and a squeeze of lime juice.
06 - Serve the tacos immediately while the shrimp are warm and the tortillas are soft.
# Expert Tips:
01 -
- The slaw doubles as a brilliant side dish for anything grilled, so you will want to memorize it.
- Everything comes together in thirty minutes, which makes it faster than delivery and infinitely better.
02 -
- Overcooking shrimp by even one minute turns them rubbery, so pull them off the heat the moment they curl into a C shape and turn opaque.
- Letting the slaw sit in the fridge for even ten minutes makes a huge difference in flavor and texture because the cabbage softens slightly and absorbs the dressing.
03 -
- Dry the shrimp thoroughly with paper towels before seasoning so the spices stick instead of sliding off.
- Taste the slaw dressing on its own before mixing it in, and adjust the lime or salt until it makes you close your eyes and nod.