Description
A quick and delicious shrimp taco recipe with vibrant cabbage slaw, perfect for busy weeknights.
Ingredients
1.5 pounds large shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon chili powder
½ teaspoon cumi
½ teaspoon smoked paprika
¼ teaspoon garlic powder
Pinch of cayenne pepper (optional)
Salt to taste
Freshly ground black pepper to taste
3 cups shredded green cabbage
1 cup shredded red cabbage
½ cup shredded carrots
¼ cup chopped fresh cilantro
2 tablespoons fresh lime juice
2 tablespoons olive oil
1 tablespoon honey
½ teaspoon salt
¼ teaspoon black pepper
12 small corn or flour tortillas
Fresh lime wedges, for serving
Optional toppings: diced avocado, sour cream, hot sauce, extra cilantro
Instructions
- In a large bowl, combine the shredded green cabbage, red cabbage, shredded carrots, and chopped fresh cilantro. In a separate small bowl, whisk together the fresh lime juice, olive oil, honey, salt, and black pepper for the dressing. Pour the dressing over the cabbage mixture and toss thoroughly
- Ensure shrimp are peeled and deveined, then pat them dry. Toss the shrimp with olive oil, chili powder, cumin, smoked paprika, garlic powder, cayenne pepper, salt, and black pepper
- Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side until opaque pink and curled
- Warm the tortillas in a skillet, microwave, or oven until pliable
- Assemble the tacos by placing slaw in the center of each tortilla, topping with shrimp, and adding fresh lime juice and optional toppings
Notes
Don't overcook the shrimp to maintain tenderness.
Make the slaw ahead of time to enhance flavor.
Use fresh lime juice for the best results.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 3 tacos
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 200 mg