Description
Succulent shrimp marinated in spices and served with a vibrant slaw in warm corn tortillas, perfect for any occasion.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp brown sugar
- Zest of 1 lime
- Salt and black pepper to taste
- 2 cups coleslaw mix (shredded cabbage and carrots)
- 1/4 cup sour cream (or Greek yogurt)
- 1 tbsp mayonnaise
- 1 tbsp lime juice
- 1/2 tsp hot sauce (optional)
- 1/2 tsp honey
- 8 small corn tortillas
- 1/4 cup fresh cilantro leaves
- Lime wedges, for serving
Instructions
- Prepare the Marinade: In a mixing bowl, combine chili powder, cumin, smoked paprika, brown sugar, lime zest, olive oil, salt, and black pepper. Toss the shrimp in the marinade, making sure they are well coated. Let them marinate for at least 15 minutes.
- Make the Slaw: In another bowl, whisk together sour cream, mayonnaise, lime juice, hot sauce (if using), honey, salt, and pepper. Toss in the coleslaw mix until well combined. Set it aside so the flavors can meld.
- Grill the Tortillas: Heat a dry skillet or grill over medium heat. Toast each tortilla for about 30 seconds on each side until they become lightly charred and warm.
- Cook the Shrimp: Increase the heat to medium-high. Cook the marinated shrimp for 2-3 minutes per side until they turn pink and opaque.
- Assemble the Tacos: Place a few shrimp on each tortilla. Top with slaw and garnish with fresh cilantro. Serve with lime wedges on the side.
Notes
For deeper flavor, marinate the shrimp for up to an hour. Customize the slaw by adding sliced radishes or diced bell peppers.