Description
Delicious shrimp tacos topped with a refreshing cilantro lime slaw, perfect for casual dinners or festive gatherings.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 small corn or flour tortillas
- 2 cups green cabbage, finely shredded
- ½ cup fresh cilantro, roughly chopped
- ½ cup plain Greek yogurt or sour cream
- Juice of 1 lime
- Salt and pepper to taste
- Lime wedges for serving
- Optional toppings: Avocado, diced tomatoes, or hot sauce
Instructions
- In a bowl, combine shrimp, olive oil, chili powder, cumin, garlic powder, salt, and black pepper. Toss to coat evenly.
- Heat a skillet over medium-high heat. Add the shrimp and cook for about 2-3 minutes on each side until they turn pink and opaque. Remove from heat.
- In a separate bowl, mix shredded cabbage, chopped cilantro, Greek yogurt (or sour cream), lime juice, salt, and pepper. Stir until well combined to make the cilantro lime slaw.
- In the same skillet or in a separate pan, warm the tortillas for about 30 seconds on each side until soft and pliable.
- Assemble the tacos by placing a layer of the cilantro lime slaw on each tortilla, followed by a generous portion of the cooked shrimp.
- If desired, top with avocado, diced tomatoes, or a drizzle of hot sauce.
- Serve with lime wedges on the side to squeeze fresh lime juice over the assembled tacos.
Notes
For best flavor, marinate the shrimp for 15-30 minutes before cooking and use fresh lime juice in the slaw.