Spicy Shrimp Tacos (Printable)
Spiced shrimp in warm tortillas topped with crisp garlic cilantro lime slaw — bold, vibrant, and ready in 30 minutes.
# 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 or sour cream
16 - 2 cloves garlic, minced
17 - Juice and zest of 1 lime
18 - 1 tsp honey or agave nectar
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. 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 vegetables 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, until pink, opaque, and lightly charred. 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 15 to 20 seconds per side until pliable and lightly toasted.
05 - Place a generous scoop of garlic cilantro lime slaw onto each warm tortilla. Top with the spicy shrimp and garnish with fresh cilantro and a squeeze of lime juice. Serve immediately.
# Expert Suggestions:
01 -
- The slaw doubles as a side dish for anything grilled, so you get two recipes for the effort of one.
- Start to finish in thirty minutes means you can pull this off on a weeknight without breaking a sweat.
02 -
- Do not walk away from the shrimp while they cook, because thirty seconds too long turns them from juicy to rubbery and there is no coming back from that.
- Refrigerating the slaw for even ten minutes before serving lets the dressing penetrate the cabbage and transforms the texture completely.
03 -
- Pat the shrimp bone dry with paper towels before seasoning or the spices slide right off instead of forming that beautiful crust.
- Make the slaw first so it has time to rest while you cook everything else, because patience here pays off in every bite.