Description

Spicy Shrimp Tacos with Garlic Cilantro Lime Slaw

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 (2 tacos per person)

Ingredients

Scale

For the Spicy Shrimp:

1 lb large shrimp, peeled and deveined (26/30 count recommended)
1 tbsp olive oil (or avocado oil)
1 tsp chili powder
½ tsp smoked paprika
½ tsp ground cumin
¼ tsp cayenne pepper (optional, for heat)
Salt and black pepper, to taste

For the Garlic Cilantro Lime Slaw:

2 cups shredded cabbage (or pre-bagged slaw mix)
¼ cup plain Greek yogurt (or mayonnaise)
1 garlic clove, minced
Juice of 1 large lime (~2 tbsp)
2 tbsp chopped fresh cilantro (or parsley)
Salt, to taste

For Serving & Topping:

8 small corn or flour tortillas
Lime wedges
Optional toppings: sliced jalapeño, avocado, hot sauce, crumbled cotija cheese

Instructions

1. Marinate the Shrimp:
In a medium bowl, combine shrimp, olive oil, chili powder, smoked paprika, cumin, cayenne, salt, and pepper. Toss to coat. Let rest 10 minutes while you prepare the slaw.

2. Make the Slaw:
In a large bowl, mix shredded cabbage, Greek yogurt (or mayo), garlic, lime juice, cilantro, and salt. Let sit 5–10 minutes for flavors to meld and cabbage to soften slightly.

3. Cook the Shrimp:
Heat a skillet over medium-high heat. Add shrimp in a single layer (cook in batches if necessary). Cook 2–3 minutes per side, until shrimp turn pink and opaque with light browning. Remove immediately to prevent overcooking.

4. Warm the Tortillas:
Warm tortillas in a dry skillet (30 seconds per side) or over a gas flame until pliable. You can also wrap in a damp paper towel and microwave for 30 seconds.

5. Assemble the Tacos:
Place a scoop of slaw on each tortilla. Top with 3–4 shrimp. Finish with optional toppings: lime squeeze, avocado, jalapeño, hot sauce, or cotija cheese.

Notes

Make Ahead: Slaw can be prepared up to 1 day in advance. Store in an airtight container in the fridge.
Shrimp Cooking Tip: Remove from heat as soon as shrimp turn opaque pink and curl into a loose “C.”
Protein Swap: Use firm white fish (cod/tilapia) or chicken strips with the same spice blend.
Flavor Boost: Add 1–2 tsp minced chipotle in adobo to the slaw for smoky heat.
Low-Carb Option: Serve shrimp and slaw over a bed of lettuce instead of tortillas.
Sweet Twist: Top shrimp with mango-avocado salsa instead of slaw for a tropical variation.