Spicy Shrimp Tacos (Printer-friendly)
Spiced shrimp in warm tortillas topped with crisp garlic cilantro lime slaw for a vibrant weeknight meal.
# What You'll Need:
→ Spiced 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 ground cumin
06 - 1/2 tsp garlic powder
07 - 1/4 tsp cayenne pepper, adjust to taste
08 - 1/2 tsp kosher salt
09 - 1/4 tsp freshly ground black pepper
→ Garlic Cilantro Lime Slaw
10 - 3 cups shredded green cabbage, about 225 g
11 - 1 cup shredded purple cabbage, about 75 g
12 - 1 medium carrot, julienned
13 - 1/4 cup fresh cilantro, chopped
14 - 2 tbsp mayonnaise
15 - 2 tbsp Greek yogurt
16 - 2 cloves garlic, minced
17 - Juice and zest of 1 lime
18 - 1 tsp honey
19 - 1/4 tsp kosher salt
→ For Serving
20 - 8 small corn or flour tortillas
21 - Lime wedges
22 - Fresh cilantro for garnish
# How To Make It:
01 - In a medium bowl, toss the shrimp with olive oil, chili powder, smoked paprika, cumin, garlic powder, cayenne pepper, salt, and black pepper until evenly coated on all sides. Set aside to marinate briefly.
02 - In a large bowl, combine the shredded green and purple cabbage, julienned carrot, and chopped cilantro. In a separate small bowl, whisk together the mayonnaise, Greek yogurt, minced garlic, lime juice, lime zest, honey, and salt until smooth. Pour the dressing over the slaw and toss thoroughly to combine. Refrigerate until ready to serve.
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 over medium heat or directly over an open flame for about 15 seconds per side until pliable and lightly charred.
05 - Place a generous portion of the garlic cilantro lime slaw onto each warm tortilla. Top with the spicy shrimp and garnish with additional fresh cilantro and a squeeze of lime juice.
06 - Serve the tacos immediately while the shrimp are warm and the tortillas are soft.
# Expert Tips:
01 -
- The slaw is the real hero here, crunchy and bright with lime and garlic, cutting right through the smoky heat of the shrimp like it was born for this job.
- Everything comes together in thirty minutes, which means you can pull this off on a weeknight without breaking a sweat or your spirit.
02 -
- Overcooked shrimp turn rubbery in seconds, so pull them off the heat the moment they are just opaque because carryover heat will finish the job.
- Making the slaw ahead and letting it chill for even fifteen minutes in the fridge makes the flavors meld and the cabbage soften just enough to be perfect.
03 -
- Pat the shrimp completely dry with paper towels before seasoning so the spices adhere and you get a real sear instead of a steam.
- A pinch of cayenne goes a long way, so taste your spice mix on a fingertip before committing and adjust upward from there.