Description
These shrimp tacos are flavorful and quick to make, featuring seasoned shrimp, a creamy taco slaw, and your choice of toppings—all wrapped in a warm tortilla for a delicious, satisfying meal.
Ingredients
- 1 ½ lbs shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- ¼ tsp chili powder
- ¼ tsp cumin
- ¼ tsp cayenne (optional)
- ½ cup mayonnaise
- 2 tbsp lime juice (plus more for serving)
- 1 tbsp honey
- 1 tbsp hot sauce (optional)
- 2 cups shredded cabbage (green or purple)
- ¼ cup chopped cilantro
- 8 small corn or flour tortillas
- Optional toppings: avocado, fresh jalapeño slices, extra lime wedges
Instructions
- In a large bowl, toss the shrimp with olive oil, salt, garlic powder, onion powder, smoked paprika, chili powder, cumin, and cayenne (if using). Set aside to marinate while you prepare the slaw.
- In another bowl, whisk together the mayonnaise, lime juice, honey, and hot sauce (if using). Add the shredded cabbage and chopped cilantro, then toss to coat evenly. Set aside.
- Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook for about 2 minutes per side, or until pink and opaque.
- Warm the tortillas in a dry skillet or microwave until pliable.
- Assemble the tacos by adding slaw to each tortilla, topping with cooked shrimp, and adding optional toppings like avocado, jalapeño, and lime wedges.
- Serve immediately.
Notes
- Adjust spice level by increasing or omitting cayenne and hot sauce.
- Use pre-shredded cabbage for a quicker prep.
- Both corn and flour tortillas work well—choose your preference.
- This recipe can be doubled to serve a crowd.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 420
- Sugar: 5g
- Sodium: 820mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 190mg
