Description
Delicious grilled shrimp tacos topped with refreshing cabbage slaw and a creamy sauce, perfect for any occasion.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil (for shrimp)
- 2 cloves garlic, minced
- 1 tablespoon lime juice (for shrimp)
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- 2 cups shredded red and green cabbage
- 1/4 cup cilantro, chopped
- 2 tablespoons lime juice (for slaw)
- 1 tablespoon olive oil (for slaw)
- 1 teaspoon honey or agave syrup
- 1/4 cup sour cream or Greek yogurt
- 1 tablespoon mayonnaise
- 1 tablespoon lime juice (for sauce)
- 1 teaspoon hot sauce (optional)
- Salt to taste
- 8 small corn or flour tortillas
- Lime wedges for serving
Instructions
- In a large bowl, combine olive oil, minced garlic, lime juice, chili powder, ground cumin, salt, and pepper. Add the shrimp, ensuring each piece gets coated in the marinade. Let them marinate for 15-20 minutes.
- In a separate bowl, mix the shredded cabbage, chopped cilantro, lime juice, olive oil, honey (or agave), salt, and pepper. Toss well to combine and set aside.
- For the creamy sauce, whisk together sour cream, mayonnaise, lime juice, hot sauce (if using), and salt in a small bowl.
- Preheat your grill or grill pan over medium-high heat. Grill the shrimp for about 2-3 minutes on each side until they turn opaque.
- Heat your tortillas on the grill or in a dry skillet until warmed through.
- Assemble each taco by filling the tortilla with grilled shrimp, cabbage slaw, and creamy sauce. Garnish with lime wedges.
- Serve immediately, accompanied by additional lime wedges.
Notes
Experiment with different toppings like avocado or pickled onions for added flavor.