Spicy Shrimp Tacos
These tacos feature zesty shrimp paired with a creamy cilantro lime slaw, making a delicious and satisfying meal perfect for autumn.
Ingredients
For the Shrimp
- 1 lb large shrimp, peeled and deveined Use fresh shrimp for the best flavor.
- 2 tbsp olive oil
- 2 tsp chili powder Adjust for spice level.
- 1 tsp cumin
- 1 tsp garlic powder
- Salt and pepper, to taste
For the Cilantro Lime Slaw
- 3 cups cabbage, finely shredded (green or red)
- 1 cup carrots, shredded
- 1/2 cup cilantro, chopped
- 2 Juice of limes
- 1/4 cup Greek yogurt or sour cream For a dairy-free option, use cashew cream.
- Salt, to taste
For Assembly
- Corn or flour tortillas Choose based on personal preference.
- Lime wedges, for serving
Instructions
Preparation
- In a large bowl, combine the shrimp with olive oil, chili powder, cumin, garlic powder, salt, and pepper. Toss until the shrimp are well coated.
- In a separate bowl, combine cabbage, carrots, cilantro, lime juice, Greek yogurt, and salt. Mix thoroughly until all ingredients are coated.
Cooking
- Heat a skillet over medium-high heat. Add the shrimp and cook for about 3-4 minutes on each side, or until they turn pink and opaque. Remove from heat.
- In a pan, warm the tortillas for about 30 seconds on each side, or until soft and pliable.
Assembly
- Place a generous amount of shrimp on each tortilla, followed by a scoop of cilantro lime slaw. Serve with lime wedges.
Notes
Store cooked shrimp and slaw separately in airtight containers in the refrigerator. Shrimp lasts up to 2 days, slaw for about 3 days. Reheat shrimp before serving.
Nutrition
Serving: 2gCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 3gSodium: 600mgFiber: 4gSugar: 2g
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