Description
Delicious shrimp tacos with a creamy cilantro lime slaw and refreshing peach salsa, perfect for a summer meal.
Ingredients
- 1 lb raw jumbo shrimp, peeled & tail-off
- 1/2 tbsp olive or avocado oil
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt, pepper, and cayenne to taste
- Corn tortillas
- 3 cups shredded cabbage (or coleslaw mix)
- 1/3 cup chopped cilantro
- 1/3 cup diced red onion or shallot
- Juice from 1/2-1 lime
- 2 tbsp mayo
- Squirt of sriracha
- 1 cup diced peaches
- 1/2 cup diced roma tomato
- 1/4 cup chopped cilantro
- 1/4 cup diced red onion or shallot
- 1/2 jalapeño, diced (with seeds)
- Juice from 1 lime
- Salt to taste
Instructions
- In a bowl, toss the shrimp with olive oil, chili powder, cumin, garlic powder, onion powder, salt, pepper, and cayenne. Set aside to marinate for 15-20 minutes.
- For the cilantro lime slaw, combine shredded cabbage, chopped cilantro, diced red onion, lime juice, mayo, sriracha, and salt in another bowl. Mix well and set aside.
- For the peach salsa, mix diced peaches, diced tomato, chopped cilantro, diced red onion, jalapeño, lime juice, and salt in a bowl. Set aside.
- Heat a skillet over medium-high heat and cook the marinated shrimp for about 2-3 minutes on each side, until cooked through.
- Warm the corn tortillas in a pan or microwave.
- Assemble the tacos by placing some shrimp on each tortilla, topping with cilantro lime slaw, and adding peach salsa. Serve immediately.
Notes
Consider marinating the shrimp earlier or preparing the slaw and salsa the night before for enhanced flavor.
