Spicy Shrimp Tacos with Slaw (Printable)
Spiced shrimp in warm tortillas topped with crisp garlic cilantro lime slaw for a vibrant, quick meal.
# What's Needed:
→ Spiced Shrimp
01 - 1 pound large shrimp, peeled and deveined
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1/2 teaspoon smoked paprika
05 - 1/2 teaspoon ground cumin
06 - 1/2 teaspoon garlic powder
07 - 1/4 teaspoon cayenne pepper, adjusted to taste
08 - 1/2 teaspoon kosher salt
09 - 1/4 teaspoon freshly ground black pepper
→ Garlic Cilantro Lime Slaw
10 - 3 cups shredded green cabbage
11 - 1 cup shredded purple cabbage
12 - 1 medium carrot, julienned
13 - 1/4 cup fresh cilantro, chopped
14 - 2 tablespoons mayonnaise
15 - 2 tablespoons Greek yogurt
16 - 2 cloves garlic, minced
17 - Juice and zest of 1 lime
18 - 1 teaspoon honey
19 - 1/4 teaspoon 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 cabbage, 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 cabbage mixture 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 without crowding the pan. Cook for 2 minutes per side until the shrimp 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 gas flame for about 15 seconds per side until pliable and lightly charred.
05 - Place a generous portion of garlic cilantro lime slaw down the center of each warm tortilla. Top with the spiced shrimp and finish with a sprinkle of fresh cilantro and a squeeze of lime juice.
06 - Arrange the tacos on a platter and serve immediately while the shrimp are still warm.
# Tips for Success:
01 -
- The double cabbage slaw stays impossibly crunchy even after sitting out, which means no soggy leftovers if people linger over seconds.
- Everything cooks in under ten minutes, so you can literally have dinner on the table faster than delivery.
- The spice blend on the shrimp is smoky and bright without being overwhelmingly hot, even for friends who shy away from heat.
02 -
- Overcooked shrimp turn rubbery and sad in seconds, so set a timer and remove them the moment they are opaque.
- Letting the slaw sit in the fridge for fifteen minutes before serving actually improves the flavor because the cabbage softens slightly and absorbs the dressing.
03 -
- Warm your tortillas right before serving, not in advance, because they stiffen quickly once they cool down.
- Taste the slaw dressing on its own before mixing it in, and adjust salt and lime until it makes you want to eat it with a spoon.