Description
Experience the bold flavors of coastal living with these vibrant shrimp tacos, complemented by a creamy slaw and zesty ingredients.
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
- Salt and black pepper to taste
- 8 small corn tortillas
- 1/4 cup fresh cilantro leaves
- Lime wedges, for serving
Instructions
- Begin by preparing the marinade. In a mixing bowl, combine the chili powder, ground cumin, smoked paprika, brown sugar, lime zest, olive oil, salt, and black pepper.
- Toss the peeled and deveined shrimp in this flavorful mixture, ensuring they are well coated. Allow the shrimp to marinate for at least 15 minutes to absorb those zesty flavors.
- While the shrimp marinates, make the slaw. In a separate bowl, whisk together sour cream, mayonnaise, lime juice, hot sauce (if using), honey, salt, and black pepper. Add the coleslaw mix and toss until combined. Set the slaw aside while you cook the shrimp.
- Heat a dry skillet or grill over medium heat. Toast each corn tortilla for about 30 seconds per side until they are lightly charred and warm.
- Once the tortillas are ready, heat a grill or pan over medium-high heat. Cook the marinated shrimp for 2-3 minutes per side until they turn pink and opaque.
- Assemble your tacos by placing grilled shrimp on each tortilla, topping them with a generous amount of slaw. Garnish with fresh cilantro leaves and serve with lime wedges on the side.
Notes
For added texture, consider incorporating shredded radishes or sliced bell peppers into the slaw.
