Spicy Shrimp Tacos with Slaw
Spicy Shrimp Tacos with Slaw
Ingredients
For the Spicy Shrimp
- 1 pound large shrimp, peeled, deveined, tails off
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper, (or more, to taste)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 lime, juiced
For the Creamy Slaw
- 3 cups green cabbage, shredded
- 1 cup red cabbage, shredded
- 1/2 cup carrot, shredded
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 lime, juiced
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Assembly and Garnish
- 8 corn tortillas, small (6-inch)
- 1/4 cup fresh cilantro, chopped, for garnish
- 4 lime wedges, for serving
Instructions
- 1
Prepare the creamy slaw: In a large bowl, combine the shredded green cabbage, red cabbage, and carrot. In a separate small bowl, whisk together the mayonnaise, sour cream, lime juice, honey, salt, and black pepper until smooth. Pour the dressing over the cabbage mixture and toss to coat evenly. Set aside.
⏱️ 10 min
- 2
Prepare the spicy shrimp: Pat the shrimp dry with paper towels. In a medium bowl, toss the shrimp with olive oil, chili powder, cumin, smoked paprika, garlic powder, cayenne pepper, salt, and black pepper until evenly coated.
⏱️ 5 min
- 3
Heat a large skillet or cast-iron pan over medium-high heat. Add the seasoned shrimp in a single layer, being careful not to overcrowd the pan. Cook for 2-3 minutes per side, or until pink and opaque. Squeeze the juice from 1/2 lime over the cooked shrimp.
⏱️ 5 min
- 4
Warm the tortillas: You can do this in a dry skillet over medium heat for 30 seconds per side, wrap them in a damp paper towel and microwave for 30 seconds, or wrap in foil and heat in an oven at 350°F for 5-7 minutes. Keep them warm until ready to serve.
⏱️ 5 min•🌡️ 350
- 5
Assemble the tacos: Spoon a generous amount of creamy slaw into each warm tortilla. Top with the spicy shrimp. Garnish with fresh cilantro and serve immediately with extra lime wedges.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Shrimp Tacos with Slaw
Ingredients
For the Spicy Shrimp
- 1 pound large shrimp, peeled, deveined, tails off
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper, (or more, to taste)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 lime, juiced
For the Creamy Slaw
- 3 cups green cabbage, shredded
- 1 cup red cabbage, shredded
- 1/2 cup carrot, shredded
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 lime, juiced
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Assembly and Garnish
- 8 corn tortillas, small (6-inch)
- 1/4 cup fresh cilantro, chopped, for garnish
- 4 lime wedges, for serving
Instructions
- 1
Prepare the creamy slaw: In a large bowl, combine the shredded green cabbage, red cabbage, and carrot. In a separate small bowl, whisk together the mayonnaise, sour cream, lime juice, honey, salt, and black pepper until smooth. Pour the dressing over the cabbage mixture and toss to coat evenly. Set aside.
⏱️ 10 min - 2
Prepare the spicy shrimp: Pat the shrimp dry with paper towels. In a medium bowl, toss the shrimp with olive oil, chili powder, cumin, smoked paprika, garlic powder, cayenne pepper, salt, and black pepper until evenly coated.
⏱️ 5 min - 3
Heat a large skillet or cast-iron pan over medium-high heat. Add the seasoned shrimp in a single layer, being careful not to overcrowd the pan. Cook for 2-3 minutes per side, or until pink and opaque. Squeeze the juice from 1/2 lime over the cooked shrimp.
⏱️ 5 min - 4
Warm the tortillas: You can do this in a dry skillet over medium heat for 30 seconds per side, wrap them in a damp paper towel and microwave for 30 seconds, or wrap in foil and heat in an oven at 350°F for 5-7 minutes. Keep them warm until ready to serve.
⏱️ 5 min•🌡️ 350 - 5
Assemble the tacos: Spoon a generous amount of creamy slaw into each warm tortilla. Top with the spicy shrimp. Garnish with fresh cilantro and serve immediately with extra lime wedges.
⏱️ 5 min