Description
Crispy shrimp, tangy lime, and refreshing cabbage slaw unite in a bold Mexican-inspired taco. Quick, customizable, and bursting with flavor, this vibrant dish balances smoky, zesty, and crunchy elements for a weeknight or gathering hit.
Ingredients
1 lb raw shrimp (peeled, deveined, tails removed)
2 tbsp olive oil (1 tbsp for slaw, 1 tbsp for shrimp)
1 tsp cumin (substitute ground coriander if unavailable)
1 tsp smoked paprika (up to ½ tsp chipotle powder for extra smokiness)
¼ cup chopped cilantro (swap for parsley if needed)
8 small corn or flour tortillas (warm before use)
1 tsp sriracha (omittable for milder flavor or use chili garlic paste)
1 cup shredded cabbage
1 small red onion (thinly sliced)
Juice of 1 lime
2 tbsp Greek yogurt (optional, for creamy slaw)
Salt to taste
Instructions
In a bowl, combine cabbage, red onion, cilantro, 1 tbsp olive oil, lime juice, and salt. Add Greek yogurt if using. Chill for 15+ minutes.
Pat shrimp dry to remove moisture. In a separate bowl, toss with 1 tbsp olive oil, cumin, smoked paprika, sriracha, and cayenne (if used).
Heat a skillet over medium-high heat. Cook shrimp 2-3 minutes per side until golden and shrieked. Warm tortillas in oven or microwave.
Assemble tacos by filling tortillas with shrimp, chilled slaw, and optional lime wedges. Serve immediately.
Notes
Warm tortillas in a dry skillet first to prevent tearing.
Chill slaw for at least 15 minutes to enhance flavor.
For halal dietary needs: Use olive oil and avoid al pastor-style ingredients.
Store leftover slaw separately to maintain crunch.
- Prep Time: 15
- Cook Time: 10
- Category: DINNER
- Method: Stir-Frying, Chilling
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 450
- Sugar: 6g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 300mg