Description
Delicious shrimp tacos enhanced with a zesty marinade and a creamy slaw for the perfect balance of flavors.
Ingredients
- 1 lb wild-caught shrimp, peeled and deveined
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 teaspoon lime zest (from 1 lime)
- 2 tablespoons lime juice (from that same lime)
- 2 tablespoons honey
- ½ bunch cilantro, finely chopped
- 3 cups finely shredded green cabbage
- ½ cup Greek yogurt
- 2 tablespoons lime juice (from 1 whole lime)
- Avocado, sliced
- 8 6-inch tortillas (corn or flour)
- Extra lime wedges for serving
Instructions
- Start by marinating the shrimp. In a bowl, combine salt, pepper, smoked paprika, garlic powder, chili powder, olive oil, lime zest, lime juice, honey, and cilantro.
- Add the shrimp into the marinade and toss until they are thoroughly coated. Let them sit for 10 minutes.
- While the shrimp marinates, prepare the slaw. In a separate bowl, mix Greek yogurt, lime juice, chopped cilantro, and salt. Fold in the finely shredded cabbage until well combined.
- Heat butter in a skillet over medium heat. Cook the marinated shrimp for about 2-3 minutes on each side, or until they turn pink and opaque.
- Warm the tortillas and fill each one with a generous amount of shrimp and slaw. Top with sliced avocado and serve with extra lime wedges.
Notes
Feel free to customize the slaw with seasonal vegetables for added color and crunch, or substitute tortillas with lettuce wraps for a low-carb option.