Description
Flavorful shrimp tacos with a perfect blend of spices, topped with crunchy cabbage and creamy sauce.
Ingredients
- 1 lb large raw shrimp, peeled and deveined
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika (sweet or smoked)
- ½ tsp garlic powder
- 1 tbsp lime juice (freshly squeezed)
- 1 tbsp olive oil
- Salt and pepper to taste
- 8–12 small corn or flour tortillas
- 2 cups red cabbage (shredded thin)
- ¼ cup fresh cilantro (chopped)
- 1 lime (for wedges)
- ⅓ cup red onion (thinly sliced)
- 1 avocado (sliced)
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 tbsp lime juice
- 1 clove garlic (minced)
- 1–2 tsp hot sauce (to taste)
- 2 tbsp cilantro (chopped)
Instructions
- Pat the shrimp dry and toss them in a bowl with chili powder, cumin, paprika, garlic powder, lime juice, olive oil, salt, and pepper. Let them rest for 15 minutes.
- Heat a skillet over medium heat. Cook the shrimp for about 90 seconds on each side until they turn pink and golden.
- Whisk together mayonnaise, sour cream, lime juice, minced garlic, hot sauce, and cilantro in a separate bowl until well combined.
- Warm the tortillas in a skillet or microwave until soft.
- Assemble the tacos by filling each tortilla with shrimp, topped with shredded cabbage, red onion, avocado slices, and a drizzle of sauce. Squeeze fresh lime juice over each taco before serving.
Notes
For added flavor, marinate the shrimp longer or customize with optional add-ins like fresh mango or pineapple salsa.
