Description
Vibrant grilled shrimp tacos paired with a refreshing cabbage slaw and creamy sauce, perfect for summer gatherings.
Ingredients
- 1 lb (450g) large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- 2 cups shredded red and green cabbage
- 1/4 cup cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 teaspoon honey or agave syrup
- 1/4 cup sour cream or Greek yogurt
- 1 tablespoon mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon hot sauce (optional)
- Salt to taste
- 8 small corn or flour tortillas
- Lime wedges
Instructions
- In a bowl, combine olive oil, garlic, lime juice, chili powder, cumin, salt, and pepper. Add the shrimp, toss to coat, and let them marinate for 15-20 minutes.
- In a separate bowl, mix shredded cabbage, cilantro, lime juice, olive oil, honey (or agave), salt, and pepper. Toss well and set aside.
- In a small bowl, whisk together sour cream, mayonnaise, lime juice, hot sauce (if using), and salt. Adjust seasoning to taste.
- Preheat a grill or grill pan over medium-high heat. Grill shrimp for 2-3 minutes per side or until opaque and slightly charred.
- Heat tortillas on the grill or in a dry skillet until warmed through.
- Fill each tortilla with grilled shrimp, a generous portion of cabbage slaw, and a drizzle of creamy sauce. Garnish with lime wedges.
- Serve immediately with additional lime wedges on the side.
Notes
For extra crunch in your slaw, consider adding thinly sliced radishes or carrots. Adjust spice levels as desired.
