Spicy Shrimp Tacos (Printable Version)
Spiced shrimp in warm tortillas topped with crisp garlic cilantro lime slaw for a bold, zesty meal.
# What You Need:
→ Spiced Shrimp
01 - 1 pound large shrimp, peeled and deveined
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1/2 teaspoon smoked paprika
05 - 1/2 teaspoon ground cumin
06 - 1/2 teaspoon garlic powder
07 - 1/4 teaspoon cayenne pepper, adjusted to taste
08 - 1/2 teaspoon kosher salt
09 - 1/4 teaspoon freshly ground black pepper
→ Garlic Cilantro Lime Slaw
10 - 3 cups shredded green cabbage
11 - 1 cup shredded purple cabbage
12 - 1 medium carrot, julienned
13 - 1/4 cup fresh cilantro, chopped
14 - 2 tablespoons mayonnaise
15 - 2 tablespoons Greek yogurt
16 - 2 cloves garlic, minced
17 - Juice and zest of 1 lime
18 - 1 teaspoon honey
19 - 1/4 teaspoon kosher salt
→ For Serving
20 - 8 small corn or flour tortillas
21 - Lime wedges
22 - Fresh cilantro for garnish
# How-To Steps:
01 - In a medium bowl, toss the shrimp with olive oil, chili powder, smoked paprika, cumin, garlic powder, cayenne pepper, salt, and black pepper until evenly coated on all sides. Set aside to marinate briefly.
02 - In a large bowl, combine the shredded green and purple cabbage, julienned carrot, and chopped cilantro. In a separate small bowl, whisk together the mayonnaise, Greek yogurt, minced garlic, lime juice, lime zest, honey, and salt until smooth. Pour the dressing over the cabbage mixture and toss thoroughly to combine. Refrigerate until ready to assemble.
03 - Heat a large skillet over medium-high heat. Arrange the seasoned shrimp in a single layer and cook for approximately 2 minutes per side, until they turn pink and become opaque throughout. Remove from heat promptly to avoid overcooking.
04 - Warm the tortillas in a dry skillet over medium heat or directly over an open flame for about 15 seconds per side until pliable and lightly charred.
05 - Place a generous portion of the garlic cilantro lime slaw onto each warmed tortilla. Top with the spicy shrimp and finish with a sprinkle of fresh cilantro and a squeeze of lime juice. Serve immediately.
# Helpful Tips:
01 -
- The spice rub on the shrimp is bold and smoky without being overpowering.
- The slaw stays crunchy even after sitting which means leftovers are just as good the next day.
- Everything cooks in under thirty minutes from start to finish.
02 -
- Overcooking shrimp by even one minute turns them rubbery so pull them from the pan the moment they curl into a C shape.
- Letting the slaw rest in the fridge for ten minutes before serving deepens every flavor dramatically.
03 -
- Pat the shrimp completely dry with paper towels before seasoning so the spices adhere and you get a better sear.
- Double the slaw recipe because people will eat it straight from the bowl before the tacos are even assembled.