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:
→ Shrimp
01 - 1 lb large shrimp, peeled and deveined
02 - 1 tbsp olive oil
03 - 1 tsp chili powder
04 - 1/2 tsp smoked paprika
05 - 1/2 tsp cumin
06 - 1/2 tsp garlic powder
07 - 1/4 tsp cayenne pepper, adjust to taste
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
→ Garlic Cilantro Lime Slaw
10 - 3 cups shredded green cabbage
11 - 1 cup shredded purple cabbage
12 - 1 carrot, julienned
13 - 1/4 cup fresh cilantro, chopped
14 - 2 tbsp mayonnaise
15 - 2 tbsp Greek yogurt or sour cream
16 - 2 cloves garlic, minced
17 - Juice and zest of 1 lime
18 - 1 tsp honey or agave
19 - 1/4 tsp salt
→ To Serve
20 - 8 small corn or flour tortillas
21 - Lime wedges
22 - Extra cilantro for garnish
# Directions:
01 - In a medium bowl, toss the shrimp with olive oil, chili powder, smoked paprika, cumin, garlic powder, cayenne, salt, and black pepper until evenly coated. Set aside to marinate briefly.
02 - In a large bowl, combine the shredded green and purple cabbages, julienned carrot, and chopped cilantro. In a small bowl, whisk together the mayonnaise, Greek yogurt, minced garlic, lime juice and zest, honey, and salt until smooth. Pour the dressing over the slaw and toss thoroughly to combine. Refrigerate until ready to use.
03 - Heat a large skillet over medium-high heat. Arrange the seasoned shrimp in a single layer and cook for 2 minutes per side, or until they turn pink and become opaque throughout. Remove from heat immediately to prevent overcooking.
04 - Warm the tortillas in a dry skillet or directly over an open flame for about 30 seconds per side until pliable and lightly charred.
05 - Place a generous scoop of garlic cilantro lime slaw onto each warm tortilla. Top with the spicy shrimp and garnish with extra cilantro and a squeeze of fresh lime juice.
06 - Serve the tacos immediately while the shrimp are still warm and the tortillas are pliable.
# Expert Advice:
01 -
- The slaw doubles as a flavor bomb you will want to put on everything from burgers to rice bowls.
- Start to finish in thirty minutes, which means you can pull this off on your most chaotic weeknight without breaking a sweat.
- That smoky, spicy shrimp against the cool crunch of cabbage is the kind of contrast that makes you close your eyes and chew slowly.
02 -
- Do not overcook the shrimp or they will turn rubbery and sad, pull them from the heat the second they are pink and opaque.
- Letting the slaw chill for even ten minutes transforms the texture from crunchy and separate to cohesive and refreshingly crisp.
03 -
- Pat the shrimp completely dry with paper towels before seasoning so the spices stick and you get a proper sear instead of a steam.
- Double the slaw recipe because it disappears fast and tastes even better the next day on a sandwich or straight from the container while standing at the refrigerator door.