Description
Delicious shrimp tacos marinated in bold spices and topped with crunchy slaw, perfect for a seaside feast.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp brown sugar
- Zest of 1 lime
- Salt and black pepper to taste
- 2 cups coleslaw mix (shredded cabbage and carrots)
- 1/4 cup sour cream (or Greek yogurt)
- 1 tbsp mayonnaise
- 1 tbsp lime juice
- 1/2 tsp hot sauce (optional)
- 1/2 tsp honey
- 8 small corn tortillas
- 1/4 cup fresh cilantro leaves
- Lime wedges, for serving
Instructions
- Prepare the Marinade: In a mixing bowl, combine chili powder, cumin, paprika, brown sugar, lime zest, olive oil, salt, and black pepper. Toss the shrimp in the marinade, ensuring they are well coated. Let them marinate for at least 15 minutes.
- Make the Slaw: In another bowl, whisk together sour cream, mayonnaise, lime juice, hot sauce (if using), honey, salt, and pepper. Toss in the coleslaw mix until well combined. Set aside.
- Grill the Tortillas: Heat a dry skillet or grill over medium heat. Toast each tortilla for about 30 seconds per side until lightly charred and warm.
- Cook the Shrimp: Increase the heat to medium-high. Cook the marinated shrimp for 2-3 minutes per side until they turn pink and opaque.
- Assemble the Tacos: Place a few shrimp on each tortilla. Top with slaw and garnish with fresh cilantro. Serve with lime wedges on the side.
Notes
For variety, add toppings such as diced avocados or jalapeños. Adjust the heat level in the slaw to your preference.
