For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 tsp cumin
- 1/4 tsp cayenne pepper (adjust to taste)
- 1/4 tsp garlic powder
- 1/4 tsp salt
- Juice of 1/2 lime
For the Slaw:
- 2 cups finely shredded green cabbage
- 1/2 cup shredded purple cabbage (optional for color)
- 1/4 cup chopped fresh cilantro
- 1/4 cup mayonnaise (or Greek yogurt for a lighter option)
- 1 tbsp olive oil
- 1 garlic clove, minced
- Juice of 1 lime
- 1 tsp honey or agave
- Salt and pepper to taste
For Serving:
- 8 small corn or flour tortillas
- Optional toppings: diced avocado, hot sauce, crumbled queso fresco, extra cilantro, lime wedges
🔥 Instructions
1. Make the Slaw:
In a large bowl, whisk together mayo, olive oil, garlic, lime juice, honey, salt, and pepper. Add cabbage and cilantro and toss to coat. Refrigerate while you prepare the shrimp to let the flavors meld.
2. Cook the Shrimp:
In a medium bowl, toss shrimp with olive oil, chili powder, paprika, cumin, cayenne, garlic powder, salt, and lime juice.
Heat a skillet over medium-high heat. Add shrimp and cook 1–2 minutes per side or until pink and opaque. Remove from heat immediately to avoid overcooking.
3. Warm Tortillas:
Warm tortillas on a skillet or over an open flame for a few seconds on each side until pliable and slightly charred.
4. Assemble Tacos:
Layer slaw on tortillas, top with shrimp, and finish with your favorite toppings like avocado, hot sauce, or queso fresco.
📝 Notes:
- For extra heat, add sliced jalapeños or a spicy crema.
- You can grill the shrimp for a smoky twist.
- Make it a bowl by serving over rice or greens instead of tortillas.
