Shrimp Tacos with Cilantro Lime Slaw

• 1 lb shrimp, peeled and deveined
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp paprika
• salt and pepper to taste
• 1 tbsp olive oil
• 8 small corn tortillas
• 2 cups shredded cabbage
• 1/2 cup diced red bell pepper
• 1/4 cup chopped cilantro
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1/2 tsp honey

Steps

1. 1 In a bowl, mix shrimp with chili powder, cumin, paprika, salt, and pepper.
2. 2 Heat 1 tbsp olive oil in a skillet over medium-high heat. Cook shrimp 2 minutes per side until pink.
3. 3 Warm tortillas in a dry skillet for about 30 seconds per side.
4. 4 Combine cabbage, red bell pepper, cilantro, lime juice, 1 tbsp olive oil, and honey in a bowl.
5. 5 Place shrimp in tortillas, top with slaw, and serve immediately.

Equipment

• Skillet
• Tongs
• Mixing bowl

Variations

• Use blackened seasoning for shrimp for a smoky twist.
• Add crumbled queso fresco for a cheesy kick.

Substitutions

• If you're out of red bell pepper, use green or yellow.
• Substitute cabbage with a mix of shredded kale and carrot for a heartier slaw.

Pairings

• Corn on the cob
• Lime wedges
• Mexican rice

Nutrition

Tips

• For extra flavor, marinate shrimp for 30 minutes before cooking.
• Add a squeeze of lime and a dollop of sour cream for garnish.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat tortillas separately in a skillet.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with a fresh avocado salsa.
• Pair with a cold cerveza for a perfect beach night.

FAQ