Spicy Shrimp Tacos (Printable)
Spiced shrimp in warm tortillas topped with crisp garlic cilantro lime slaw. A vibrant, quick meal.
# What You'll Need:
→ 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, adjust 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 or sour cream
16 - 2 cloves garlic, minced
17 - Juice and zest of 1 lime
18 - 1 teaspoon honey or agave nectar
19 - 1/4 teaspoon kosher salt
→ For Serving
20 - 8 small corn or flour tortillas
21 - Lime wedges
22 - Fresh cilantro leaves for garnish
# Directions:
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 and cook for 2 minutes per side, or until they turn pink and become opaque throughout. Remove from heat promptly to avoid 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 charred.
05 - Place a generous portion of garlic cilantro lime slaw onto each warm tortilla. Top with the spiced shrimp and garnish with fresh cilantro leaves and a squeeze of lime juice.
06 - Serve the tacos immediately while the shrimp are warm and the tortillas are soft.
# Cooking Tips:
01 -
- The double hit of spice from the shrimp and tang from the slaw creates a balance that keeps every bite exciting.
- Everything comes together in thirty minutes which means you can pull this off on the busiest weeknight without breaking a sweat.
02 -
- Overcooked shrimp turn rubbery and sad so pull them from the heat the second they are pink and opaque because residual heat will finish the job.
- Letting the slaw sit in the fridge for even ten minutes transforms the texture from raw and stiff to tender and deeply flavored.
03 -
- Use the largest shrimp you can find because smaller ones overcook in the blink of an eye and lose that satisfying bite.
- Char the tortillas directly over a burner flame instead of using a skillet because that smoky blister is what makes the tacos taste like they came from a food truck.