Description
Quick, zesty tacos with smoky shrimp and crisp cabbage slaw. Perfect for family meals, customizable toppings, and beachside gatherings.
Ingredients
1 lb raw shrimp, peeled and deveined
1 tbsp olive oil (for searing, substitute with avocado oil if preferred)
1 tsp ground cumin
1 tsp smoked paprika
½ tsp garlic powder
½ tsp cayenne pepper
1 tsp salt
2 tbsp lime juice
2–3 cups cabbage (green/red)
¼ cup cilantro (plus more for garnish)
6–8 flour tortillas
¼ red onion
2 tbsp mayonnaise (for sauce, substitute with vegan mayo if needed)
1 tbsp additional lime juice (for sauce)
1 tsp sriracha (adjust to taste)
Instructions
Combine cabbage, cilantro, and red onion in a large bowl. Whisk 1 tbsp olive oil, 2 tbsp lime juice, and ½ tsp salt; toss to coat slaw.
Pat shrimp dry. In a bowl, mix 1 tbsp olive oil, 1 tsp cumin, 1 tsp paprika, ½ tsp garlic powder, ½ tsp cayenne, 1 tsp salt, and 2 tbsp lime juice to coat shrimp.
Heat a skillet over medium-high heat. Cook shrimp 2-3 minutes per side until opaque, reducing heat if browning too quickly.
Warm tortillas in a dry pan 30 seconds per side or over a grill flame.
Assemble tacos: fill with shrimp and ½ cup slaw per tortilla. Drizzle with sauce (mix 2 tbsp mayo, 1 tbsp lime juice, and 1 tsp sriracha).
Notes
Chill slaw to enhance flavor and crispness.
Customize with toppings like avocado, cotija cheese, or pickled jalapeños.
Refrigerate leftover slaw for up to 24 hours.
For halal option, use certified halal shrimp and olive oil.
- Prep Time: 20
- Cook Time: 10
- Category: DINNER
- Method: Searing, Tossing, Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 220
- Sugar: 1g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 140mg