These bright and zesty shrimp tacos feature perfectly seasoned shrimp paired with a fresh, crunchy cilantro lime slaw. Ready in just 30 minutes, they're perfect for busy weeknights or casual entertaining.
Ingredients
For the Shrimp:
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and freshly ground black pepper to taste
For the Cilantro Lime Slaw:
- 4 cups shredded cabbage (green or purple, or a mix)
- 1/4 cup fresh cilantro, finely chopped
- 2 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 jalapeño, seeded and finely diced (optional)
- Salt to taste
For Serving:
- 8-10 small corn tortillas, warmed
- 1 avocado, sliced
- Lime wedges
- Hot sauce (optional)
- Mexican crema or sour cream (optional)
Instructions
- Make the Slaw: In a large bowl, combine the shredded cabbage and chopped cilantro. In a small bowl, whisk together lime juice, olive oil, honey, and jalapeño (if using). Pour the dressing over the cabbage mixture and toss well to combine. Season with salt to taste. Refrigerate while preparing the shrimp to allow flavors to meld.
- Prepare the Shrimp: Pat the shrimp dry with paper towels. In a bowl, combine chili powder, cumin, smoked paprika, cayenne (if using), salt, and pepper. Add shrimp and toss to coat evenly.
- Cook the Shrimp: Heat olive oil in a large skillet over medium-high heat. Add minced garlic and cook for 30 seconds until fragrant. Add the seasoned shrimp and cook for 2-3 minutes per side, until they turn pink and opaque. Remove from heat.
- Assemble the Tacos: Warm the corn tortillas according to package instructions. Fill each tortilla with a portion of the seasoned shrimp and top with a generous helping of the cilantro lime slaw. Add sliced avocado, a drizzle of Mexican crema or sour cream if desired, and serve with lime wedges and hot sauce on the side.
Recipe Notes
- For the best texture, make the slaw at least 30 minutes before serving to allow the cabbage to soften slightly.
- To warm tortillas, wrap them in slightly damp paper towels and microwave for 30 seconds, or char them directly over a gas flame for added flavor.
- Leftover slaw will keep in the refrigerator for up to 2 days.
- For a spicier version, leave the seeds in the jalapeño or add extra cayenne to the shrimp seasoning.
Nutrition Information
Per serving (2 tacos):
- Calories: 380
- Protein: 24g
- Carbohydrates: 28g
- Fiber: 6g
- Fat: 18g
- Sodium: 580mg
Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Servings: 4 (8-10 tacos)
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