Spicy Shrimp Tacos with Garlic Cilantro Lime Slaw

Overview

A vibrant and flavorful dish featuring spicy, pan-seared shrimp wrapped in warm tortillas and topped with a refreshing garlic cilantro lime slaw. Perfect for a quick dinner or festive gathering.

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4 (8 tacos)

Ingredients

For the Spicy Shrimp

• 1 lb (450g) large shrimp, peeled and deveined (tail-off preferred)
• 2 tbsp olive oil, divided
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper (adjust for spice preference)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• Juice of 1 lime (about 2 tbsp)

For the Garlic Cilantro Lime Slaw

• 3 cups shredded green cabbage (or a mix of green and purple)
• 1/2 cup shredded carrots
• 1/4 cup chopped fresh cilantro
• 2 cloves garlic, minced
• 1/4 cup mayonnaise (or Greek yogurt for a lighter option)
• 2 tbsp fresh lime juice
• 1 tbsp honey
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

For the Tacos

• 8 small (6-inch) corn or flour tortillas
• 1 avocado, sliced
• 1/4 cup crumbled cotija cheese (or feta as a substitute)
• Lime wedges, for serving
• Optional: hot sauce, pickled red onions, or sliced jalapeños

Instructions

Step 1: Prepare the Garlic Cilantro Lime Slaw

1. In a large bowl, combine the shredded cabbage, shredded carrots, and chopped cilantro.
2. In a small bowl, whisk together the minced garlic, mayonnaise, lime juice, honey, salt, and black pepper until smooth.
3. Pour the dressing over the cabbage mixture and toss to coat evenly. Taste and adjust seasoning if needed.
4. Cover and refrigerate for at least 15 minutes to let the flavors meld.

Step 2: Marinate the Shrimp

1. Pat the shrimp dry with paper towels and place them in a medium bowl.
2. In a small bowl, mix the chili powder, smoked paprika, cumin, cayenne pepper, garlic powder, onion powder, salt, and black pepper.
3. Drizzle 1 tbsp olive oil and the lime juice over the shrimp, then sprinkle the spice mixture over them. Toss to coat evenly.
4. Let the shrimp marinate for 10 minutes at room temperature.

Step 3: Cook the Shrimp

1. Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat.
2. Add the shrimp in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary).
3. Cook for 2-3 minutes per side, until the shrimp are pink, opaque, and slightly charred. Remove from heat.

Step 4: Warm the Tortillas

1. Heat the tortillas in a dry skillet over medium heat for 20-30 seconds per side, or wrap them in foil and warm in a 350°F (175°C) oven for 5 minutes.
2. Alternatively, for a charred flavor, place tortillas directly over a gas flame for 10-15 seconds per side, using tongs to flip.

Step 5: Assemble the Tacos

1. Place a spoonful of garlic cilantro lime slaw on each tortilla.
2. Add 3-4 shrimp on top of the slaw.
3. Top with avocado slices, crumbled cotija cheese, and any optional toppings like hot sauce or pickled red onions.
4. Serve with lime wedges on the side for squeezing over the tacos.

Tips

• Shrimp Size: Large (26/30 count per pound) shrimp work best for tacos, but medium shrimp can be used if preferred.
• Spice Level: Adjust the cayenne pepper or add a pinch of chipotle powder for a smokier heat.
• Make-Ahead: The slaw can be prepared up to a day in advance and stored in the refrigerator.
• Tortilla Choice: Corn tortillas offer an authentic flavor, while flour tortillas are softer and more pliable.

Nutritional Information (per serving, 2 tacos)

• Calories: ~400 kcal
• Protein: 25g
• Fat: 20g
• Carbohydrates: 35g
• Fiber: 6g